I’ve got a super yummy dessert to share with you but humor me for just a moment.
As hard as it may be to believe, I have been busting my caboose to get this blog of mine up and running. I mean really up and running. But, I have to tell you, blogging used to be pretty dang easy when I was blogging on Blogger. Now that I’m on my own with a WordPress self-hosted blog, easy is a word no longer a part of my vocabulary when I speak of blogging.
My hubby has been off work for the past 6 days and has one more off then it’s back to work for him. Unfortunately a vacation for him is NOT a vacation for me. Don’t get me wrong, I love having more time with him but I have to admit, it is much harder to get my “stuff” done when he’s home. That boils down to I haven’t managed even one completed art journal page or a single crafty thing, either.
Come Wednesday, though, I’m back at it full force. Hopefully.
What I have done while he has been off is cook & bake.
Like me, my hubby loves him some food. Unlike me, he counts potatoes and corn as the (only) vegetables he eats. For a Southern woman like me, that is absolutely torture. I adore beans, okra, peas, tomatoes, onions, peppers, asparagus, cabbage, and on and on!
Heck, give me a big ol’ salad and I am in heaven. In fact, I will eat any vegetable I’ve ever come across…except for beets. I just can’t do the beets. In fact, the only two foods I have found that I absolutely refuse to eat are beets and calamari (which is like chewing fried rubber bands, if you ask me.)
Not him…meat & taters are his idea of a well balanced meal.
One thing we do agree on is sweets. However, he tends to eat them for breakfast much of the time while I enjoy mine as dessert.
This week I’ve made one of his favorites, somewhat of a Five Layer Delight or Lush of sorts. Most folks make it a chocolate type dessert but neither of us are huge chocolate fans so I improvise flavors every time I make it.
This week’s version is a french vanilla cheesecake version and was it ever yummy! HOLY COW!!! He and I both think it may be the best one I have ever made…so far.
We have introduced many of our friends to this delicious slice of heaven and even have one friend that begs for one of his very own on his birthday every year. I am always more than happy to comply.
This is the basic recipe that I use and I just choose two flavors of pudding mix that sound like they will be good together. (Butterscotch and vanilla makes a killer version, too.) Also, if I’m out of pecans I will make a graham cracker crust instead of the regular crust. Then to finish it off I’ll sprinkle crushed graham crackers on top and give it a dusting of powdered sugar.
So, as you can see, there are just so many ways to make this dessert your own.
- 3/4 cup flour
- 1 stick unsalted butter, melted
- 1 1/2 cup chopped pecans (divided)
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 1 (16-ounce) container whipped topping, divided
- 2 packages (3.4 ounce each) instant pudding mix
- 3 cups very cold milk
- Melt butter in a medium microwave safe bowl. Stir in 3/4 cup flour and 3/4 cup chopped pecans. Press the mixture into a 9×13 pan and bake at 350 F for 15 minutes, or until lightly golden brown. Allow to cool completely
- Next layer, using your mixer, beat together 1 cup of powdered sugar and the softened cream cheese. When thoroughly combined, fold in 1/3 container of whipped topping. Spread over cooled crust.
- For the next layer, using your mixer, combine the 2 packs of your chosen pudding mix and milk until it begins to really thicken up. At this point fold in another 1/3 container of whipped topping. Spread over the cream cheese layer.
- Spread the remaining 1/3 container of whipped topping on top and sprinkle on the reserved 3/4 cup of chopped pecans.
- Refrigerate at least 2 hours or until ready to serve.
I promise you that most everyone will be smitten with this yummy sweet goodness. It’s really great for barbecues or potlucks since you can make it the day before and that only makes it better.
I hope you’ll let me know what you think.
I suppose that’s about all for now but you have my word that I will be back regularly from here on.
Until next time…
Peace & Love,
P.S. While you’re here, I’d love it if you’d follow That Crafty Chick with Bloglovin or through any of the options over there–>