Faith Family Friends

Celebrating the Joy of Living & Home Making ~

Baking, Cooking, Decorating, Tea Time, and taking Inspiration from those I love and the world around me...

A sharing of my heart and my home from a Christian perspective

...with a wee bit of whimsy added.

Wednesday, 18 March 2015

Striped Delight Dessert Recipe

Striped Delight

Hello my dear friends. I hope you are all having a wonderful week. We are having yet another snow storm as I write this; the second one this week.
Spring sure seems a long way off in this part of the world!

If you are looking for this week's tea party, it is below this post.

Some of you ladies asked for my Striped Delight dessert which I made for my tea party this week. 
I cannot remember where I found this recipe, probably in an old magazine.

I had made a shortbread bottom for it but the recipe called for a graham crumb bottom. I will share the graham crust first and then my own shortbread crust. It is your choice which one you would like to use. I prefer the shortbread myself.

Graham Cracker Crumb Crust

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
Combine graham cracker crumbs, sugar, and melted butter. Press firmly into a 13x9 inch pan.

Shortbread Crust 

1 cup butter, softened
4 TBSP icing sugar
2 cups flour
Cream together butter and icing sugar. Beat in flour until blended. Dump mixture into the bottom of a 13x9 inch pan and using a sheet of plastic wrap, press into the pan until flat and even. 



Bake at 350 for 20-25 minutes. Don't allow it to brown too much. You are looking for a golden colour. Cool.



Filling

8 oz pkg Philly cream cheese, softened
1/4 cup sugar
2 TBSP milk
1 container small Cool Whip, thawed {I used the large one because I like lots of whipped topping.}
2 pkgs {4 serving size} Jello instant pudding 
3-1/2 cups cold milk.

NOTE: You may use chocolate, butterscotch, lemon, or pistachio instant pudding. I used the pistachio for St Patrick's Day.

Beat cream cheese with sugar and 2 TBSP milk until smooth.



Fold in half the Cool Whip if using the small container and spread over the crust.





Refrigerate while making the pudding layer.
Using 3-1/2 cups cold milk, prepare pudding according to directions on package.



Pour over the cream cheese layer.
Chill over night or for several hours. 

Spread remaining Cool Whip over pudding and garnish if you wish. Makes 12-15 servings.



NOTE: You may use 1 package {6 serving size} pudding mix and 2-1/2 cups cold milk. Enjoy!


Enjoy with a nice hot beverage. This recipe makes enough for a pot luck or dinner with your family and friends.


My hubby loves this dessert and I hope you will too. Have a lovely rest of the week everyone and thank you for your visit.

Sharing from my heart~ Sandi 
Related Posts Plugin for WordPress, Blogger...