Karen Sokol
Lion House Recipes Cookbook. Bob likes this dessert.
1½ c. flour
1½ cubes (3/4 c.) butter or margarine
2/3 c. chopped walnuts or pecans
Combine ingredients and cut together as for piecrust, until resembles coarse meal. Press well into a 9 X 13" baking pan. Bake at 325 degrees for 30 minutes. Remove from oven and cool.
1 c. powdered sugar
1 pkg. (8 oz.) softened cream cheese
1 carton (9 oz.) frozen whipped topping, thawed
Beat together sugar and cream cheese until fluffy. Add 1/2 the whipped topping. Spread on cooled crust.
1 large or 2 small pkg. instant chocolate pudding
3 c. milk
Make pudding according to package directions, using 3 c. milk. Spread pudding on the cream cheese layer. Spread remaining whipped topping on pudding layer. Sprinkle with additional chopped nuts if desired. Chill several hours or overnight. Makes 15 servings.
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