I'm sorry. The recipe isn't complicated, the term "Cube" was unclear to me
and I've been baking for just over 20 years. Experience has taught me that
it never hurts to ask even if I'm fairly certain I understand something.
Besides, my guess about a cube being one stick was correct, so it wasn't
that complicated. <grin>
Lisa Belville
[email protected]
[email protected]
----- Original Message -----
From: "Joseph Jammer" <[email protected]>
To: <[email protected]>
Sent: Tuesday, November 22, 2011 1:23 PM
Subject: Re: [CnD] chocolate heavenly delight
A cube is a stick.
Sorry for posting recipes that might be too complicated for some. I'll
try
to find easier ones.
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Lisa Belville
Sent: Tuesday, November 22, 2011 10:10 AM
To: [email protected]
Subject: Re: [CnD] chocolate heavenly delight
Hi. How much is the one cube butter referred to? Based on the other
amounts I'd guess a stick, but wanted to check.
Lisa Belville
[email protected]
[email protected]
----- Original Message -----
From: "Joseph Jammer" <[email protected]>
To: <[email protected]>
Sent: Monday, November 21, 2011 10:22 PM
Subject: [CnD] chocolate heavenly delight
chocolate heavenly delight
1 c. flour
1 cube butter
1/2 c. pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip (additional Cool Whip to top dessert)
2 sm. pkg. instant chocolate pudding
3 c. milk
Press flour, butter and pecans into 9 by 13 inch pan and
bake
15 minutes at 350 degrees. Cool.
Blend with mixer: cream cheese and powdered sugar. Fold
in
1
cup Cool Whip and spread over cooled crust. Mix pudding
with
milk as directed on pudding package. Spread pudding
layer
over
the cream cheese layer. Top this with Cool Whip. This
can
also
be topped with grated chocolate or chopped nuts.
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