An oldie, but a goodie!!!!

Yesterday we celebrated with a little family in our church….there were approx. 100 people there to celebrate the journey that God has taken this precious little family down the past 9 or so months.  It has been a very difficult row to hoe, but they are now on the other side and are Praising God!  The testimony of this family is amazing…when it would have been so easy to blame God and ask “WHY us, God?” they didn’t!   They ran to His embrace, and remained there!    Anyhow, when I received the invitation, I asked what I could do to help/bring….I was asked to please bring a dessert.  So I did 🙂   I selected a dessert that I used to make quite often for potlucks, and parties, but haven’t made in probably 12 years.

Chocolate Layered Dessert

from Family Favorites Cookbook  published by California Home Economics Teachers

Serves 15

1 cup flour

1 stick butter

1/2 cup nuts, chopped

1 8oz pkg. cream cheese

1 cup powdered sugar

1 12 oz. carton cool whip

2 3oz pkgs INSTANT chocolate pudding mix

2 1/2 cups milk

1 8oz container cool whip

chocolate shavings or chopped nuts (or chopped Heath or SKOR toffee bars)

Mix flour, butter and chopped nuts together as for a pie crust; pat into bottom of a 9 x 13 inch pan.  Bake 10-12 minutes at 350 degrees.   COOL CRUST (I forgot to do this the other night when I was making this….it is a VERY important step!!!!!!!!!!!!)

Cream together softened cream cheese and powdered sugar.  Add 12 oz. carton cool whip.  Spread over cooled crust.

Mix instant pudding mix and milk .   Spread over cream cheese layer.

Spread 8 oz. carton Cool Whip over entire dessert.  Sprinkle with chocolate shavings or chopped nuts.  Put in the refrigerator.

May be made the day ahead!

Now this time around, because I was rather limited on time I made some changes to this recipe.    Rather than using the flour butter and nuts, I ground up 1/2 package of reduced fat Pecan Sandies cookies in my food processor and then pulsed in 1/4 cup butter and patted that into the bottom of the pan and baked for 10 minutes at 350 degrees.

Instead of the cream cheese layer (it was good but I wouldn’t make this substitution again…..it missed the richness that the cream cheese adds) I used french vanilla cool whip.

Also a very nice change that I really enjoyed was inspired by my friend Jill, and that was to use chopped Heath or SKOR toffee bars on top.  That was a very nice change!   I used those in combination with some chopped pecans.  YUMMMY!!!!!!!

I hope you all enjoy this!  There are many different types of variations you could make on this recipe….thin brownie crust (using 1/2 recipe or 1/2 box of brownie mix), banana pudding and fresh banana slices; thin chocolate cake layer and chocolate fudge pudding with cherry pie filling….YUMMMOOOOOO   The possibilities really are endless!   You could even do this with a lemon pie filling!  oooooh, that sounds good 🙂

If you make this with any variations, I really would love to hear them!

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