HOWDY
friends…praying you are well and happy on this wonderful day that our Lord has
made for us! I seriously can’t believe
how long it’s been since I posted something here. How does life get so busy?!
Anyway, I’ve recently
had several requests for this recipe, so I figured the easiest way to share it
would be to post it here. I have no idea
where it originated. It’s one of those
recipes that have been around church potlucks pretty much forever, and there
are about a million variations floating around in cyber-space as well. One of the things I love most about it, is
that you can make so many variations of it.
It is very easy to put together, and always a hit!
Faithy’s Favorite
Layered Dessert
Ingredients:
Layer
#1: 1 cup flour
1 cup finely ground nuts (I
prefer pecans, but use whatever you like)
1 stick of butter or
margarine, melted
Layer
#2: 8 oz. cream cheese, softened (fat free
or low fat work as well as regular)
1 cup whipped topping (I’ve
used regular, fat free & sugar free - all good)
1 cup powdered sugar (regular
or Whey Low)
Layer #3: 2 small packages instant pudding (Chocolate,
coconut & pistachio are my favorites, but feel free to experiment with
whatever flavor you like! I’ve seen a
pumpkin variation that sounds yummy, and a lemon one too. As with the other ingredients, sugar free
pudding works fine too.)
3 cups milk (I generally use
fat free, but use your favorite)
Layer
#4: Additional whipped topping and
topping of your choice (use your imagination!)
--For chocolate pudding try
chopped roasted pecans or almonds, chocolate sprinkles or chocolate curls for a
nice touch
--For coconut pudding I use
toasted coconut
--For pistachio pudding use
chopped pistachios
Directions:
Mix layer #1 ingredients
and press into a 9x13” pan. Bake at 350°
for 15 minutes (or until lightly golden).
Let cool. Mix layer #2 ingredients
and pour onto 1st layer. Mix layer #3
ingredients and pour onto other layers.
Top with additional whipped topping and sprinkle with topping of your
choice. (You'll need to work carefully
when spreading each layer if you don't want them to mix together. I've found that if I plop spoonfuls of each
layer around the pan, it's easier to connect them together, rather than
starting from one big blob in the middle.)
It’s really easy to make
the different layers the day before and refrigerate them in separate
containers. Then you can put it all
together just before serving. If you
layer everything too early, sometimes the colors from the pudding start to run
a bit. (The chocolate pudding will make
your other layers a bit pink.) It will
still taste great, but may not be as good to look at.
I apologize for the poor
photo…as many times as I’ve made this, you’d think I’d have a better one. LOL!
Maybe I’ll remember to take a better one next time I make it.
If you haven’t already,
you definitely need to give this recipe a try.
It’s been a favorite in our family for years, and I hope it will become
one in yours as well. Please leave a
comment to let me know if you’ve made it before and what variations you’ve
used.
I hope it won’t be quite
as long before I check in with you again!
Blessings,
--Faithy
