"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Dessert Recipe

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

J Sue Townsend
Added: Sunday, November 9, 2008


1st Layer:
Mix together and press into ungreased 9x13-inch pan.
1 cup flour, 1 cup finely chopped nuts
1 stick butter, softened

Bake 20 minutes at 350 degrees F.

2nd Layer: Cream together

1 8-ounces cream cheese, softened
1 cup powdered sugar

Fold in 1 cup of Cool Whip topping.
Spread over 1st layer.

3rd Layer:

2 (3/4-ounce) packages chocolate pudding (regular)
Mix with 3 cups of milk. Cook and cool.
Spread over the 2nd layer.

4th Layer:

Top with remaining Cool Whip.

Sprinkle the top with chopped pecans.

Mix the first layer together and press into a
9x13 pan.
Bake 20 minutes at 350. Cool

Follow with the remaining layers.

Number Of Servings:
Number Of Servings:




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