Friday, September 11, 2009
Lisa over at Stop and Smell the Chocolate is featuring another Chocolate Friday.
So this week Makayla and I made Chocolate Delight. Nothing like Chocolate but better than that is when kids love to cook with you.
2 cups self rising flour
1 stick margarine/butter, melted
1 chopped pecans
2 8-ounce packages cream cheese
2 cups confectioners sugar
3 small boxes chocolate instant pudding
4 1/2 cups milk
1 large tub Cool Whip
Beat flour, melted butter and pecans. Spread out in a 9x13 casserole dish. Bake at 350 until light brown.
It should look like this.
Let the crust cool completely before adding remaining ingredients.
Beat together the cream cheese, confectioners sugar, and 2 cups of the cool whip.
When the crust is completely cool spread cream cheese mixture on the top.
Then spread the chocolate pudding on top of it.
Lastly spread the remaining cool whip on top of the pudding. It's then ready to eat but is so much better once it's refrigerated. But as you can see some around here couldn't wait for the Cool Whip to soften for me to spread it on as the last layer.