"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Reindeer Recipe

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This recipe for Chocolate Reindeer, by , is from The Monthie Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Paul
Added: Saturday, December 22, 2007



1 c. flour
1 stick butter
1/2 c. finely chopped pecans

1 - 8 oz. pkg. cream cheese
1 c. powdered sugar
1 extra-large carton of Cool Whip
2 boxes instant chocolate pudding
3 c. milk
1 Hershey bar
1/2 c. pecans

Mix flour, butter and finely chopped pecans together and pat into the bottom of a 9x13 baking pan. Brown at
350 for 10-15 minutes. Let cool completely.

With a mixer, mix together cream cheese, sugar and 1/2 Cool-Whip. Spread on top of cooled crust. Mix pudding and milk until thick. Pour on top of other mixture. Top with remaining 1/2 Cool Whip and sprinkle nuts and grated Hershey bar.




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