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"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

Lo Cal Chocolate Supreme (Girdle Buster) Recipe

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This recipe for Lo Cal Chocolate Supreme (Girdle Buster) is from The Gigliotti Family Cookbook , 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:  
1st Layer (crust)
1 ½ cups plain flour
1 ½ sticks (whipped margarine) reduce to 1 stick if other used
¾ cup chopped nuts (pecans)

2nd Layer
8 oz cream cheese (very soft)
1 cup powedered sugar
1/2 of large container of Cool Whip

3rd Layer
3 cups cold milk
1 pkg. Jellow Instant Chocolate Fudge pudding

4th Layer
1/2 of large container of Cool Whip
Directions:
Directions:
1st Layer:
Mix flour, butter, and nuts together and spread, lightly press down over 9x13 dish. Bake at 350º for 20 minutes. Cool.

2nd Layer:
Whip 8 oz. very soft cream cheese. (Use microwave to soften) 1 cup powdered sugar. Fold in ½ of the largest size of cool whip. Spread over cooled crust.

3rd Layer:
Whip milk and pudding together until thick-spread over cheese mixture

4th Layer:
Spread remaining Cool Whip over chocolate later-sprinkle with some chopped nuts. Chill until served.

 

 

 

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