lumicero/recipes-ing2inst huggingface dataset:
Title: Dari's Heavenly Prune Cake Glaze
Ingredients:
- 1/2 butter
- 1 margarine
- 1/2 sugar
- 1/2 buttermilk
- 1 baking soda
- vanilla extract
Instructions:
1. Melt butter in medium sauce pan over low heat being careful not to scorch.
2. Add sugar and baking soda, stir in until blended.
3. Slowly add the buttermilk.
4. Boil for 1 minute, remove from heat.
5. Stir in vanilla.
6. Pour over cake while warm and while cake is still in pan.
Title: Hot Fudge Pie
Ingredients:
- 3 margarine
- 1/2 granulated sugar
- 1 1/4 flour
- 1/4 salt
- 1/8 vanilla
- 1/4 eggs
- 3
Instructions:
1. Preheat oven to 350°F.
2. Melt chocolate and margarine in the top of a double boiler. Add the sugar and blend until chocolate mixture is smooth. Fold in flour and salt. Add vanilla.
3. Beat eggs and fold into mixture.
4. Pour into a greased 9-inch pie pan.
5. Bake 20 to 30 minutes. DO NOT OVERCOOK. Slice and serve warm, top with vanilla ice cream.
Title: Godiva White Chocolate Apricot Almond Pizza
Ingredients:
- 1/2 unsalted shelled pistachio
- 1/2 dried cranberries
- 1/2 dried cherries
- 1/3 dried papaya
- 1/4
- 10
- 1/4
- 18
Instructions:
1. Line 2 baking sheets with aluminum foil.
2. Trace 8" circle on each piece of foil, using an 8" cake pan as a guide.
3. Combine 1/4 cup almonds, 1/4 cup pistachios and 1/4 cup cranberries or cherries, rice cereal and chopped apricots in a bowl.
4. Place the solid ivory in microwave-safe bowl.
5. Microwave at medium (50% power) for 1 minute.
6. Stir.
7. Microwave for 30 seconds more or until chocolate softens.
8. Stir until smooth.
9. Stir in nut/fruit mixture.
10. Place half in center of each 8" circle.
11. Spread each into an 8" circle.
12. Garnish with remaining almonds, pistachios and cranberries or cherries.
13. Top with whole apricots and papaya or pineapple strips.
14. Refrigerate pizza about 30 minutes or until they just begin to harden.
15. Cut each pizza into 8 wedges, using a sharp thin-bladed knife.
16. Allow pizzas to set completely at room temperature or in the refrigerator before removing from foil.
17. Store pizza slices between layers of waxed paper or aluminum foil in airtight container in a cool place for up to 2 weeks.
18. *To quickly toast almonds, spread them on microwave-safe plate. Microwave on high(100% power) for 1 minute. Stir. Microwave 30 seconds more or until toasted.
Title: Coconut Chocolate Refrigerator Swirls
Ingredients:
- 9 unsalted butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 2 cake flour
- 1/2 baking soda
- 1/4 salt
- 1 1/2 unsweetened coconut
- 6 bittersweet chocolate
- 1/3 sweetened condensed milk
Instructions:
1. In the bowl of an electric mixer fitted with the paddle attachment, cream 8 tablespoons butter and the sugar until fluffy. Add the egg and vanilla, and beat until fluffy.
2. In a medium bowl, whisk together the flour, baking soda and salt. Add flour mixture to the butter mixture, and beat on low speed until combined. Add the coconut, and beat until combined. Roll out the dough between two 12 X 17 inch pieces of parchment paper int a 10-by-15 into a rectangle, about 1/8 inches thick. Transfer dough to a baking sheet, and chill at least 1 hour.
3. While dough is chilling, place the chocolate and the remaining tablespoon butter in the top of a double boiler or a heat-proof bowl set over a pan of simmering water. Melt completely, about 2 minute and remove from heat. Stir in the condensed milk. Let sit until slightly thickened, about 5 minutes.
4. Remove the dough from the refrigerator. Peel off the top piece of parchment. Using an offset spatula, spread the melted chocolate mixture over the dough. Using the bottom piece of parchment for support, roll the dough into a log. Wrap the log in parchment, and chill overnight (or freeze till you need).
5. Heat oven to 350. Line two baking sheets with parchment paper. Remove the plastic from the log, and cut log int 1/4 inch thick rounds. place rounds on the baking sheets, spaced 1 1/2 inches apart. Bake until pale golden brown on edges, 8-10 minute Transfer cookies to wire rack to cool. Store the cookies in an airtight container lup to 2 weeks.
Title: Creamy Rice Pudding
Ingredients:
- 1 white rice
- 4 water
- 1/4 salt
- 1 sugar
- 3 milk
- 1 evaporated milk
- 3 milk
- 1 vanilla
- 1 raisins
- 1 nutmeg
- 1
Instructions:
1. Boil first three ingredients for 1/2 hours.
2. Add sugar, 3 cups milk, and 1 can of evaporated milk.
3. Boil for another 1/2 hour.
4. Remove from heat, add 3 beaten egg yolks, 1 cup of milk, and vanilla.
5. Stir until it boils.
6. Add nutmeg and raisins, cook for a few more minutes.
Title: Instant Pudding Frosting
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 powdered sugar
- 1/2 vanilla
- 1 instant vanilla pudding
- 1 milk
Instructions:
1. Beat butter, shortening, sugar, and vanilla until creamy, about 15 minutes.
2. Halfway through beating that mixture, start making the instant pudding (using 1 cup of milk), and let set for 5 minutes.
3. Combine the two mixtures and beat for 10 minutes until light & fluffy.
Title: Nazook, Buttery Armenian Streusel-Stuffed Pastries
Ingredients:
- 2 sugar
- 1 warm water
- 2 sugar
- 1/2 butter
- 1 1/2 flour
- 1 sour cream
- 1 white vinegar
- 4 1/2 baking powder
- 8 vanilla beans
- 2 butter
- 2 sugar
- 1 flour
- 1/2 vanilla beans
- 1 1/2 egg
- 1 1/2
- 1
Instructions:
1. Make the dough:
2. Mix sugar and yeast in a small bowl. Add lukewarm water and mix. Set aside until frothy, ~2-3 minutes.
3. In a large saucepan over low heat, melt the butter and sugar.
4. Measure the rest of the dough ingredients into a bowl and add the butter mixture.
5. Stir and knead for 5-10 minutes.
6. Divide the dough into 8 equal portions, shape each into a ball, wrap each in plastic.
7. Chill in the fridge for 6 hours.
8. Make the filling:
9. Add a teaspoon of sugar to a small mortar and pestle, add the saffron threads and crush them to a powder.
10. Then steep in hot water, maybe 5 minutes.
11. In a clean bowl, measure the dry ingredients for the filling.
12. Cut butter into the dry ingredients using a fork or your clean hands to a sandy consistency.
13. Add the vanilla, then steeped saffron.
14. Put it all together:
15. Remove dough from fridge and set aside to warm to room temp, 15-20 minutes.
16. Preheat oven to 325 F, then immediately reduce temperature to 300°F.
17. Make the glaze by beating together one egg and a splash milk in a small bowl.
18. Lightly dust a rolling pin and clean surface with flour.
19. Unwrap one of the dough balls and roll it out to about 1/8th inch thickness.
20. Sprinkle a couple tablespoons of the filling over the dough and gently press filling into the dough with the rolling pin.
21. Roll the dough over from one end to the other end, carefully tucking it the filling in to form a log.
22. Line a baking sheet with parchment paper.
23. Transfer the stuffed dough log to the baking sheet.
24. Using a sharp knife, cut log into about 6 pieces.
25. Repeat the process with another dough ball, leaving about 1/2-inch of space between the cookies as they will plump up in the oven.
26. About 3 dough balls/logs will fit onto a standard cookie sheet.
27. Brush the tops of the nazook with egg + milk glaze and bake for roughly 20 minutes, until golden brown.
28. These pastries are best when eaten fresh from the oven. Store them in a metal cookie tin for a couple of weeks. Nazook also freezes well. Anoush!
Title: No Bake Cookies
Ingredients:
- 4 sugar
- 6 butter
- 1/2 salt
- 1 milk
- 1 peanut butter
- 1 vanilla
- 1 oatmeal
- 6
Instructions:
1. In a large saucepan, melt together first five ingredients and bring to a boil, stirring constantly.
2. Boil for 1 minute then remove from heat.
3. Mix in remaining ingredients until well-combined, then pour into a greased pan and allow to cool.
Title: Apple Rum Cake
Ingredients:
- 2 tart apples
- 1/2 golden raisin
- 2 dark rum
- 2 1/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 12 unsalted butter
- 3/4 sugar
- 3 eggs
- 1/2 vanilla extract
- 2 milk
- 1 powdered sugar
- 2 dark rum
Instructions:
1. Line bottom of a 9-inch springform pan with parchment paper; butter parchment paper and sides of pan.
2. Set a rack in the middle of the oven; preheat oven to 350°.
3. Combine all the filling ingredients in a bowl (glass or stainless); let stand while you prepare the batter.
4. In another bowl, combine the flour, baking powder, and salt; mix well and set aside.
5. In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy.
6. Beat in the eggs one at a time, beating until smooth after each addition.
7. Beat in vanilla; using a rubber spatula, fold in half the flour mixture.
8. Drain the apples in a colander set over a bowl; add the milk to any rum that drains into the bowl and stir the liquids into the batter, then fold in the remaining flour mixture.
9. Spread half the cake batter evenly in the prepared pan; scatter with the sliced apple mixture.
10. Scrape remaining batter onto the filling and smooth out.
11. Slide a foil-lined cookie sheet onto the rack below the middle one to catch any drips.
12. Bake for 55-65 minutes or until cake is risen, firm, and deep golden and the apples are cooked through and tender.
13. Let cake cool in pan for 15 minutes, then loosen the cake by running a sharp paring knife around the inside of the pan, scraping the knife against the pan, not the cake.
14. Remove the sides and slide the cake off the base to a rack to finish cooling.
15. When the cake has cooled completely, invert the cake onto a plate, remove the paper, and invert the cake onto the rack again so it is right side up.
16. Make the glaze: stir together the powdered sugar and rum in a small saucepan; mix well.
17. Place over medium heat until warm and fluid.
18. Drizzle half the glaze over the top of the cake in a series of parallel lines.
19. Rewarm the glaze if necessary and drizzle another series of lines on a diagonal to the first ones.
20. Wait until the glaze dries, then slide the cake onto a platter.
21. Serve with ice cream or whipped cream; this cake is best served on the day it is made.
Title: Cream Cheese Frosting for 2
Ingredients:
- 4 cream cheese
- 2 unsalted butter
- 1 1/2 confectioners' sugar
- 1/2 vanilla extract
Instructions:
1. Place the cream cheese and butter in a medium-size bowl, and cream them with a fork or hand-held electric mixer on medium speed until smooth, about 45 seconds.
2. Sift the confectioners' sugar over the cream cheese mixture; then beat, using a hand held mixer on medium speed, until the frosting is creamy. Stir in the vanilla.
3. Use immediately, or cover and refrigerate. Let stand 1 hour before using.
Title: Lemon Genoise Cake
Ingredients:
- 2 1/2 cake flour
- 2 cake flour
- 1 1/2 granulated sugar
- 2 baking powder
- 1/2 baking soda
- 3/4 salt
- 6 butter
- 1/4 lemon juice
- 3/4 water
- 1 lemon, zest of
- 3/4 milk
- 1 1/2 vanilla
- 24 mascarpone cheese
- 5 powdered sugar
- 1 1/2
Instructions:
1. For the cake:
2. Preheat oven to 350°F.
3. Grease and flour two 9" round pans.
4. Mix the dry ingredients together in a large mixing bowl.
5. Add the butter, water, and lemon juice and beat on medium for one minute.
6. Add the remaining ingredients and beat on medium for one minute more.
7. Pour the batter into the prepared cake pans.
8. Bake for about 30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
9. Let the cakes cool thoroughly before filling and frosting.
10. For the frosting:
11. Combine the mascarpone cheese, lemon juice, and powdered sugar in a bowl and beat on high until thoroughly combined and medium peaks form.
12. Use it to fill and frost the cake.
Title: Lemon and Lime Roulade
Ingredients:
- 1 lemon
- 1 lime
- 4 self raising flour
- 3 eggs
- 50 butter
- 110 caster sugar
- 1 icing sugar
- 4
- 1
Instructions:
1. Set your oven to 200C/gas mark 6.
2. Take a thin shallow baking tray approx 24in x 34in, 1.5in deep and lightly grease and line this with a baking sheet.
3. Grate the zest from the lime and the lemons.
4. Combine the zest, butter, flour, eggs and caster sugar in a bowl and whisk together to a smooth mixture.
5. Add the mixture to the tin and smooth over to make an even surface.
6. Bake in the middle of the oven for 10 minutes or until the sponge is a light and golden brown.
7. Remove from the oven and leave to cool for a few minutes.
8. Now the next stage can be a little tricky but don’t let that put you off!
9. Get another piece of baking sheet that is bigger than the sponge.
10. Lay it flat on a table and sprinkle over the icing sugar.
11. Then carefully turn out the sponge on to the sheet, peeling off the original baking sheet piece.
12. Tip: Cover with the damp cloth for 5-10 minutes (this will make it easier to roll later!).
13. Remove the damp cloth and roll up the sponge in the paper and leave this until the sponge has completely cooled.
14. Whilst the sponge is cooling whisk your cream until thick and then fold in the lemon curd.
15. Unwrap the sponge and add the filling, then re roll again without the baking sheet.
16. Dust the with more icing sugar and garnish with some of the lemon and lime zest.
17. Delicious and tangy with the smoothness of the cream. mmmmm.
18. Give it a go!
Title: Chocolate Toffee Ooey Gooey Butter Cake
Ingredients:
- 1 egg
- 1/2 butter
- 1 cream cheese
- 1/2 butter
- 8 eggs
- 1/2 vanilla
- 2 powdered sugar
- 1
- 16
- 1/4
Instructions:
1. Heat oven to 350 degrees.
2. By hand, mix egg and butter together, stir in cake mix until combined. Pat cake mixture into a lightly greased 13x9 inch pan.
3. Toss English toffee bits evenly over cake mixture crust.
4. Beat with electric mixer cream cheese and butter until combined, continue beating and add eggs until combined. Add vanilla, powdered sugar and cocoa until well combined.
5. Spoon cream cheese mixture on top of crust, spread with rubber spatula until even, being careful to not move toffee bits too much.
6. Bake uncovered in oven for 35 to 40 minutes, until top is wiggly but crusty and lightly browned. Cool, and sprinkle top with more powdered sugar and toffee, if desired.
Title: Mini Pumpkin Cookies
Ingredients:
- 1 pumpkin
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).Grease a cookie sheet.
2. In a large bowl, stir together the cake mix and pumpkin until well blended.Drop by rounded spoonful onto the cookie sheets.
3. Bake for 9 minutes.Allow cookies to cool on the baking sheet for 5 minutes.Then remove them to a wire rack to cool completely.Decorate with icing in a tube for a spooky jack-o-lantern.
Title: Hermit Cookies (Diabetic)
Ingredients:
- 1/2 shortening
- 3 brown sugar substitute
- 1 egg
- 1 1/2 flour
- 1 baking powder
- 1 cinnamon
- 1/4 salt
- 1/4 baking soda
- 1/4 nutmeg
- 1/4 clove
- 1/3 skim milk
- 1/3 raisins
- 1/4 walnuts
Instructions:
1. Cream together shortening and brown sugar replacement.
2. Add egg ,beat until light and fluffy.
3. Combine flour,baking powder,cinnamon,salt,baking soda,nutmeg and cloves in sifter.
4. Add alternately with milk to creamed mixture.
5. Fold in raisins and walnuts.
6. Drop by teaspoonfuls onto lightly greased baking sheets,2 to 3 inches apart.
7. Bake at 350F for 12 to 15 minutes.
Title: Hot Sweet & Sour Strawberries
Ingredients:
- 1 olive oil
- 1 red wine vinegar
- 1 caster sugar
- 2 red wine
- 55 strawberries
- vanilla ice cream
Instructions:
1. Heat the oil, vinegar, sugar and red wine in a small frying pan for 2-3 minutes, until thickened, then add the strawberries.
2. Stir well to coat the strawberries and cook for a further minute.
3. To serve, transfer to a serving bowl, pour over some of the pan syrup and serve with a large scoop of ice cream.
Title: Pear Crisp
Ingredients:
- 2 1/4 bartlett pears
- 1 bosc pears
- 4 1/2 lemon juice
- 1/8 granulated sugar
- 1 1/2 salt
- 4 unsalted butter
- 1/4 light brown sugar
- 1 walnuts
- 1/2 salt
- 1/4 ground cinnamon
- 2 all-purpose flour
- 1/2 unsalted butter
- vanilla extract
Instructions:
1. Adjust the oven rack to the position 1 up from the bottom position.
2. Preheat the oven to 400 degrees.
3. Have ready a 9-inch square baking dish or a 6-cup casserole dish.
4. If using a glass dish, reduce the temperature to 375 degrees.
5. For the pears: In a large bowl, gently toss the pears with the lemon juice, granulated sugar and salt to combine.
6. Set aside, stirring occasionally, for 30 to 60 minutes.
7. For the topping: If mixing in a food processor fitted with metal blades: Pulse together the brown sugar, walnuts, salt and cinnamon until the nuts are coarsely chopped.
8. Add the flour, butter and vanilla and pulse until the mixture is coarse and crumbly, about 20 times.
9. Transfer to a small bowl.
10. Using your fingertips, lightly pinch together the mixture to form little clumps.
11. Set aside.
12. If mixing by hand: In a medium bowl, whisk together the brown sugar, walnuts, salt, cinnamon and flour.
13. Using your fingertips, smash any lumps of sugar.
14. Using a pastry blender or 2 knives held crisscross fashion, cut in the butter and vanilla until the mixture resembles coarse meal.
15. Using your fingertips, lightly pinch together the mixture to form little clumps.
16. Set aside.
17. To assemble: Place a colander over a large bowl.
18. Transfer the pear mixture to the colander and drain.
19. Transfer the pears to the baking dish; set aside.
20. Reserve the liquid.
21. Pour the liquid (you should have at least 6 tablespoons) into a small saucepan and heat over medium-low heat.
22. Add the reserved 1 1/2 tablespoons butter and cook, stirring occasionally, until the mixture reduces to 3 tablespoons, about 10 minutes.
23. Pour the liquid over the pears in the baking dish.
24. Cover the dish with aluminum foil, make a 1-inch slash in the middle of the foil and bake the pears for about 30 minutes, until a sharp knife meets with only a little resistance when inserted into a pear.
25. Remove and discard the foil and sprinkle the pears evenly with the reserved topping.
26. Bake, uncovered, for 15 to 20 minutes, until the topping is crisp and golden-brown, the fruit juices are bubbling and the pears are tender but not mushy when a small sharp knife is inserted.
27. Transfer the baking dish to a wire rack to cool.
28. Serve warm or room temperature.
29. (May cover and refrigerate for up to 3 days.).
Title: Passover Cookies
Ingredients:
- 1/2 margarine
- 2 vanilla
- 1 sugar
- 1 cinnamon
- 1 walnut halves
- 1/2 eggs
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Cream sugar, and margarine.
3. Add vanilla and eggs and mix well.
4. Stir in cake meal .
5. Roll small balls of dough on ungreased cookie sheet or parchment lined sheets.
6. Make indentation in each. Add the walnut making sure to press in and cinnamon/sugar on top of each nut.
7. Bake for 20 minutes, rotating pan halfway.
Title: Chocolate Lemon Cream Bars
Ingredients:
- 1 butter
- 1/2 egg
- 1 walnuts
- 1/2 cream cheese
- 1 sweetened condensed milk
- 1 egg
- 1 lemon juice
- 3 lemon peel
- 2 -3
Instructions:
1. In a large bowl, beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1 cup for topping. press the remaining mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes.
2. In a large bowl, beat cream cheese until smooth. Beat in the milk, egg, lemon juice and peel until blended. Pour over the crust. Crumble reserved cake mixture over the top.
3. Bake for 18-22 minutes or until set. Cool completely before cutting. Store in the refrigerator.
Title: Hermit Cookies W/ Raisins and Nuts
Ingredients:
- 1/2 vegetable shortening
- 1 brown sugar
- 2 eggs
- 2 flour
- 2 baking powder
- 1/2 salt
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 ground nutmeg
- 2 raisins
- 1/2 walnuts
- pecans
Instructions:
1. Cream shortening; add sugar and eggs one at a time; beat until light.
2. Sift together flour, baking powder, salt, cinnamon, cloves, and nutmeg; add to creamed mixture.
3. Fold in raisins and nuts; mix well.
4. Drop by teaspoonfuls onto greased baking sheets.
5. Bake at 350° for about 10 minutes.
Title: Chocolate Gingerbread Men
Ingredients:
- 3 1/4 all-purpose flour
- 2 all-purpose flour
- 2/3 cocoa powder
- 1 ground ginger
- 1 ground cinnamon
- 1 baking soda
- 1 salt
- 1/2 baking powder
- 1/2 ground cloves
- 2/3 vegetable shortening
- 1/2 dark brown sugar
- 1 egg
- 3/4 unsulphured molasses
- 1/8 raisins
- 1/8
Instructions:
1. Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees F.
2. With shortening (not on ingredient list) to grease several large baking sheets, then set aside.
3. In a large mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking powder & cloves until spices & coca are evenly distributed, then set aside.
4. In a 2nd large bowl, & using an electric mixer on medium speed, cream shortening & brown sugar until smooth & airy, about 1 minute.
5. Beat in egg & then the molasses.
6. Turn off mixer & add prepared flour mixture, then AT VERY LOW SPEED beat just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
7. With flour lightly dust a clean, dry work surface as well as your hands.
8. Turn dough out & knead just until it forms a smooth mass, about 30 seconds.
9. Divide into thirds & cover them with a clean kitchen towel.
10. With flour lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary.
11. Use a large gingerbread-man cookie cutter to cut the dough into the desired shapes, then use a metal spatula to transfer them carefully to the prepared baking sheet(s). Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men.
12. Decorate the cookies with the raisins & red hots, using one for the eyes & the other for the mouths. Additional red hots can be used as buttons on their coats.
13. Bake for 4 minutes, then rotate sheets top to bottom & front to back.
14. Bake another 4 minutes, or until cookies feel dry but still are a little soft.
15. Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
16. Cool the baking sheets for 5 more minutes, then regrease them before baking additional batches, as necessary, OR work with 2 additional baking sheets, preparing them while the others are in the oven.
17. Keep no longer than 2 days at room temperature, several more days in the refrigerator, OR up to a month in the freezer.
Title: Stole My Heart Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 cream cheese
- 1 1/3 white sugar
- 2 cherry pie filling
- 1/2
- 1
- 2
Instructions:
1. Prepare chocolate cake according to directions on the box. Bake in a 9 x 13 inch pan.
2. While cake is baking: in a medium bowl mix cream cheese and sugar together until blended.
3. In a seperate bowl mix the powdered whip topping according to the directions on the box. Mix until light and fluffy.
4. Place cream cheese mixture and whipped topping in the refrigerator.
5. When the cake has finished cooking and cooling, spread the cream cheese mixture over the cake.
6. Pour the cherry pie filling over the cream cheese mixture.
7. Frost carefully with the whipped topping and refrigerate until ready to serve.
Title: Chocolate Dessert
Ingredients:
- 1 flour
- 1 cream cheese
- 1/2 margarine
- 1 Cool Whip
- 1 pecans
- 1 chocolate pudding
- 1 powdered sugar
Instructions:
1. For first layer:.
2. Combine 1 c flour, 1/2 c margarine melted, 1 c pecans.
3. Press into 9x11" pan.
4. Bake at 350 degrees until golden brown.
5. Cool.
6. For second layer:.
7. Combine 1 c powdered sugar, cream cheese, 1 c cool whip, and mix together and pour over cooled crust.
8. For third layer:.
9. Prepare chocolate pudding according to package directions.
10. Pour over second layer.
11. For fourth layer:.
12. Top with remaining cool whip from tub and chopped pecans.
13. Chill two hours.