My husband & I are very lucky. Our families get along extremely well. So well that we really have become one big happy family. I realize how fortunate we are when I hear my married friends talk about the struggle of splitting time & rotating holidays between their parents. My mom always hosts the holiday dinners & me, my mother-in-law & sister all contribute to the meal.
This year I'm making two dishes for our Easter feast. For dessert I'm making a treat called Amish Custard (we'll talk about the other dish later). It's not really a custard, so I'm not sure how it got its name. Of course, I love all things Amish, so it's no surprise that I adore this dessert. It's a delicious blend of sweetened cream cheese & chocolate on a flaky pecan crust. There's never any left over, so sometimes I make two to be sure Mike has some to eat at home.
1 c. flour
1 stick butter
1 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Instant chocolate pudding
Melt butter, add flour and pecans. Spread mixture in bottom of 9x13 pan. Bake at 350 degrees for 20 minutes or until golden. Let cool. Make pudding according to directions on box. Mix cream cheese & powdered sugar, add Cool Whip & stir until blended well. Spread cream cheese mixture onto cooled crust, followed by chocolate pudding. Top with remaining Cool Whip and sprinkle with chopped pecans.
Happy Easter! Jesus lives & because He was victorious over sin & death, we too can be.
To jump in on the WDB, here's our beagle, Shiloh (aka Mr. Shiloh-Bob Beaglesworth), enjoying some leftover Cool Whip. Judging from the 2nd picture, he thinks it's pretty good.