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"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

Golfer's Delight Recipe

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This recipe for Golfer's Delight is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup plain flour
1 stick margarine (I melt it in microwave, it just takes a minute or two)
1 cup chopped pecans

1 eight ounce package cream cheese (I use Philadelphia Brand Cream Cheese)
1 cup 10X sugar (powdered sugar)
2 packages Chocolate or lemon instant pudding (be sure you use instant)
3 cups milk
1 medium container of Cool Whip (or large if you want more topping)
Directions:
Directions:
Instructions for the Pie Crust:
Mix the flour, margarine and nuts together in a bowl. Press the mixture into a baking dish (I use a pie pan and use the back of a teaspoon to smooth it out on the bottom and sides). Bake at 350 degrees until light brown. It takes approximately 20 minutes. Remove it from the oven and let it cool completely (it takes about an hour).

Instructions for the bottom layer:
Mix cream cheese and powdered sugar with a mixer until smooth and creamy. Spread the mixture over the bottom of the cooled crust. (If you take the cream cheese out of the refrigerator for a while before you use it it’s softer and easier to blend.)

Instructions for the middle layer:
Mix the two boxes of pudding with the three cups of milk. Stir with a whisk or fork until it is thick. Fold in one cup of Cool Whip and blend it well. Spread the mixture over the cream cheese and powdered sugar mixture.

Instructions for the top layer:
Use the remainder of the medium container of Cool Whip as a topping. You can’t spread it like frosting because it mixes with the pudding if you apply pressure. I start at the crust and put a spoonful on at a time and work my way around to the other side. I do the middle last. I work my way from the crust to the center. You may want to use a large Cool Whip so you’ll have more to work with and can make the layer a little thicker, which would make it easier to cover the top.

Refrigerate until ready to use. I usually make it the day/night before I need it. Refrigerate what you have left over too. (If there is anything left over!) Have fun and good luck with your first try!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
over-night

 

 

 

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