"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Pudding Dessert Recipe

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This recipe for Chocolate Pudding Dessert, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria Claflin
Added: Monday, March 30, 2009


11/2 C. flour
11/2 cubes butter
2/3 chopped nuts
Combine ingredients and cut together as for pie crust, until they resemble coarse meal. Press well into a 9x13 baking pan. Bake at 325 degrees for 30 minutes. Remove from oven and cool.

1 c. powdered sugar
1 package (8 oz.) softened cream cheese
1 carton (12 oz.) whipped topping from freezer case
Beat together sugar and cheese until fluffy. Add one-half whipped topping. Spread on cooled crust.

2 packages (3 oz. each) instant chocolate pudding
3 c. milk
Make up pudding according to package directions, using just 3 cups of milk. Spread the pudding on the cream cheese layer. Spread remaining whipped topping on pudding layer. Sprinkle with additional chopped nuts, if desired. Chill several hours. Makes 15 servings. Note: Butterscotch or other instant pudding flavors may also be used.

See above on ingredients space.




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