Wednesday, May 21

3 Layer Delight

In keepin with my recent theme of delightful entries, here is an absolute classic as far as Midwestern desserts go. I've seen this not only at every potluck, picnic, and social I've ever been to in my entire life, but this particular item pops up on restaurant buffet tables with unbelievable frequency. Anyway, before I stopped eatin Cool Whip, I even enjoyed it once or twice myself.

This particular version comes from Deb Wesley of Immanuel Lutheran. Thank you, Deb, for spellin "delight" correctly in your recipe title.

1 c. flour
1 stick butter or margarine
3/4 c. nuts
1 large pkg. Philadelphia cream cheese (room temperature)
1 c. confectioners sugar
1 large carton Cool Whip
1 large pkg. Jello instant chocolate puddin
3 c. milk

Oven temp: 350 degrees

Pan size: 9x12 bakin dish

How to:
Melt butter and mix with flour and nuts. Pat into a 9x12 inch pan. Bake at 350 degrees for 15 to 20 minutes. After crust has cooled, put on second layer of cream cheese, confectioners sugar and 1/2 large carton of Cool Whip. Mix chocolate puddin and milk for third layer. top off with remainnin Cool Whip and garnish with remainin nuts. (Hold up. So, you aren't supposed to use all the nuts in the crust? Nice. Thanks for tellin me. AFTER THE CRUST IS DONE AND I USED UP ALL THE STUPID @$%# NUTS!!!!!)

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