Texas Cheesecake Crust: 1 1/2 cups flour 3/4 cup (1 1/2 sticks) margarine 2 tablespoons confectioners' sugar 3/4 cup chopped pecans
Combine flour, margarine and confectioners' sugar. Mix with electric mixer until dough forms a ball. Roll out and press onto bottom of a 13 x 9-inch baking dish ; press pecans into dough. Bake at 350 degrees F until golden; cool. Layer 1: 8 ounces cream cheese 2 cups Cool Whip 1 cup confectioners' sugar Whip cream cheese with confectioners' sugar; fold in Cool Whip. Spread mixture evenly over cooled crust. Place in refrigerator to set. Layer 2: 1 large box instant vanilla pudding Mix pudding according to instructions. Pour evenly over first layer. Return to refrigerator to set. Layer 3: 1 large box instant chocolate pudding Mix pudding according to instructions. Pour evenly over second layer. Return to refrigerator to set. Layer 4: 2 cups Cool Whip 24 maraschino cherries, with stems 3/4 cup chopped pecans 1 Hershey bar, shaved Spread Cool Whip evenly over third layer; garnish with pecans and chocolate. Place cherries in rows about 1 1/2 inches apart with stems up. Keep in refrigerator until ready to serve. Enjoy. Marilyn _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
