"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Delight, by Susan Hill, is from The Hill Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. plain flour 1 stick margarine 1 c. chopped pecans
8 oz cream cheese 1 c. powered sugar 8 oz cool whip 2 sm. boxes of instant chocolate pudding
Cream margarine, add flour and pecans. Press into 13 x 9 pan and bake at 350º for 20 minutes. Cool completely.
Mix together cream cheese, powered sugar and cool whip. Pour onto cooled crust.
Mix the boxes of pudding according to directions on box. Refrigerate for at least 1 hour to firm. Put on top of cream cheese mixture. Take remaining 4 oz cool whip and spread on top. Sprinkle with chopped pecans.
I make up the chocolate pudding the night before so that it is good and firm.
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