May joy and peace surround you,
Contentment latch your door,
And happiness be with you now,
And bless you evermore. ~ An Irish Blessing
Hello dear friends and welcome back to Rose Chintz Cottage! With St Patrick's Day happening this week, I thought I would share a recipe which I plan to make. I had shared this recipe years ago and I thought it the perfect dessert for St Patrick's Day. 
There are one of two different bottom crusts you can make for this dessert. I am making the shortbread bottom myself but the graham crumb bottom is the original crust and it is good too. I will share both crust recipes and you can choose the one you please.
Striped Delight Dessert
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 bake too much. You are looking for a nice golden colour. Cool.
Filling
8 oz pkg Philly cream cheese, softened
1/4 cup sugar
2 TBSP milk
1 small container 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.
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 bake too much. You are looking for a nice golden colour. Cool.
Filling
8 oz pkg Philly cream cheese, softened
1/4 cup sugar
2 TBSP milk
1 small container 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.
I will be back later this week with another posting. See you then and have a wonderful day!
Sharing from my heart ~ Sandi
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