you are welcome, any time
delma
----- Original Message -----
From: kay scrimshaw
To: [email protected]
Sent: Tuesday, December 12, 2006 2:45 AM
Subject: [RecipesAndMore] Re: Dolly Parton Cake
good, the thought of nuts sis? euwwwwwwwwwww.
i can't honestly put into words how much i hate those things.
Kay
----- Original Message -----
From: delma bliss
To: [email protected]
Sent: Tuesday, December 12, 2006 2:10 AM
Subject: [RecipesAndMore] Re: Dolly Parton Cake
yes you can leave the nuts out kay.
----- Original Message -----
From: kay scrimshaw
To: [email protected]
Sent: Monday, December 11, 2006 5:02 PM
Subject: [RecipesAndMore] Re: Dolly Parton Cake
Hi stevey,
yayayayayay you've done it, yayayayay thanks for that smiles.
do you reckon you could do it nut free? i don't like them.
Kay
----- Original Message -----
From: steve doyle
To: [email protected]
Sent: Monday, December 11, 2006 10:00 PM
Subject: [RecipesAndMore] Dolly Parton Cake
Dolly Parton Cake
Crust:
1 1/4 Cups Margarine Melted
1 1/4 Cups All-Purpose Flour
1/2 Cup Finely Chopped Nuts
Filling:
12 Ounces Cream Cheese (Softened)
1 1/2 Cups Powdered Sugar
1 1/2 Cups Cool Whip
1 Package Instant Pudding Mix Vanilla
1 Package Instant Pudding Mix Chocolate
3 Cups Milk (divided)
(Extra Cool Whip & chopped nuts for topping)
Crust:
Mix crust ingredients well; spread and press into a 9x13 baking pan.
Bake at 350F for about 15 minutes or until golden brown. Remove and
cool.
Filling:
Mix cream cheese, powdered sugar and Cool Whip, then spread on cooled
crust. Mix vanilla pudding, chocolate pudding and milk (1 1/2 cup per
box).
Spread puddings on top and chill. Top with more Cool Whip and chopped
nuts.
Merry Christmas from LR
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