Chocolate Layered Dessert

Do you have a recipe that is your go to, no fail, festive dessert that everyone loves?

I do, and now it can be yours.

This recipe was one of my mother’s favorites, and it combines all of those decadent

holiday ingredients that are mainstays this time of year:

chocolate , crust with chopped pecans, cream cheese, and whipped cream South Texas Style- also

known as Cool Whip.

It is that dessert that no matter how much you have eaten at your Thanksgiving feast, you somehow

find a way to have just ‘ a small piece’.

As I am fond of saying, “If we were having coffee,” we could sit here and enjoy a piece too.

yield: 12 servingsAuthor: from La Pinata Cookbookprint recipe

Chocolate Layered Dessert

A delicious layered chocolate dessert.

INGREDIENTS:

Crust:

• 1 cup flour
• 1 stick melted butter
• 1/2 cup chopped pecans

Cheese Layer:

• 1 (3 oz.) pkg. cream cheese
• 1 cup powdered sugar
• 1 tsp. vanilla
• 1 cup Cool Whip

Pudding Layer:

• 1 large pkg. chocolate instant pudding
• 2 cups milk
• 1 tsp. vanilla

Topping:

• 1 cup Cool Whip
• 1 cup chopped pecans, optional

INSTRUCTIONS:

Crust:

1. Mix flour, melted butter, and nuts to form crumb mixture. Pat into a 9x12 Pyrex pan. Bake at 350 degrees for 25 minutes. Cool.

Cheese Layer:

1. Beat cream cheese, sugar and vanilla together. Fold in 1 cup Cool Whip and spread on cooled crust.

Pudding Layer:

1. Mix instant pudding, milk, and vanilla until pudding consistency. Spread over the cheese layer.

Topping:

1. Spread Cool Whip ver thinly over pudding layer. Garnish with chopped nuts or grated chocolate.

Created using The Recipes Generator

I am delighted today to be part of a Holiday Recipe Blog Hop with such wonderful cooks, hosted by

Carol of Bluesky Kitchen. Carol shares her wealth of cooking knowledge at her blog and at La Cuisine Maison,

her in~home cooking school.

Please visit all of the participants today as well as the rest of the week.

Get your grocery list out. It’s going to be fun!

Holiday Recipe Blog Hop Schedule

Monday

Bluesky Kitchen/ Belle Bleu Interiors/ White Spray Paint/ Southern DayDreams

Tuesday

Ash Tree Cottage/ The Painted Apron/ My Midlife Kitchen/ Starfish Cottage

Wednesday

Ramblings of a Southern Girl/ At Home with Jemma/ My Thrift Store Addiction/ Let’s Add Sprinkles

Thursday

JennsFarmTable/ Botanic Blue/ Celebrate and Decorate

Friday

Kitty’s Kozy Kitchen/ Intentionally Eat/ The Dedicated House/ Opulent Cottage

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This recipe is an official Ranch Recipe. 

Ranch Recipe # 18: Caldo de Pollo For What Ails You

This soup will cure what ails you.

I know because I made it this afternoon.

You can only take so much cough medicine, right?

Enjoy!

***

Caldo de Pollo  (Chicken Soup)


Slow boil a chicken that has been cut into pieces.

Add one large onion cut into chunks and a teaspoon of minced garlic.
.
Remove the chicken once it is done.
.

To the broth, add cut Mexican squash,

cut carrots,

2-3 potatoes peeled and cut into chunks,

a can of whole tomatoes,

and a bag of frozen whole kernel corn.


While that returns to a boil, shred the chicken.

Return the chicken to the broth.

And now for the most important part.

Begin by adding a teaspoon of Knorr Caldo de Pollo bouillon.

Stir and taste.

Add about a teaspon of ground cumin.

Stir and taste.

Add about a teaspoon of Knorr Caldo de Tomate.

Stir and taste.

Continue adding these spices until the soup tastes just right.

Yes! These are the instructions.

I promise you it will be worth it.

Once it tastes just right, top with chopped, fresh cilantro , and serve.

Enjoy!

*****

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