"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 Pudding Dessert, by Alison Hansen, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Graham cracker crumbs cinnamon large box of chocolate pudding mix (the type you cook) large container of Cool Whip, thawed
Cook pudding according to microwave instructions on box and set aside. Place graham cracker crumbs (half of box) in bottom of pan (8x8). Add a little bit of cinnamon and mix together. With your hands, press the graham cracker crumbs in the bottom of the pan. Add the cooked pudding. Place in the refrigerator until the pudding sets up. Add another layer of graham cracker crumbs to cover the pudding. Then add the thawed Cool Whip to the top.
This recipe came from my mother-in-law, Janet Norda.
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