Recipe from: Nikki Jones
Crust
1 1/4 c. water
1/2 c. pls 2 Tbsp butter
1 1/4 c. flour
5 eggs
Top Layer
1 12 oz. pkg cool whip
choc syrup
cherry pie filling
nuts
Middle Layer
1 8oz cream cheese
3 1/2 c. milk
2 (3oz) pkg instant vanilla pudding
Bring water and butter to boil. Add flour all at once. Stir until mixture forms a ball. Remove from heat; cool awhile. Add eggs, one at a time, beating each time w/ a spoon. Spread onto large cookie sheet. Bake at 400 for 30 min. Do not prick bubbles! Do not open during baking time. Blend cream cheese and milk briefly. Mix in dry instant pudding mix. Spread on to crust and cool in fridge for 20 min. Frost w/ cool whip. Drizzle choc. syrup, pie filling & nuts. Fridge till serve.
Crust
1 1/4 c. water
1/2 c. pls 2 Tbsp butter
1 1/4 c. flour
5 eggs
Top Layer
1 12 oz. pkg cool whip
choc syrup
cherry pie filling
nuts
Middle Layer
1 8oz cream cheese
3 1/2 c. milk
2 (3oz) pkg instant vanilla pudding
Bring water and butter to boil. Add flour all at once. Stir until mixture forms a ball. Remove from heat; cool awhile. Add eggs, one at a time, beating each time w/ a spoon. Spread onto large cookie sheet. Bake at 400 for 30 min. Do not prick bubbles! Do not open during baking time. Blend cream cheese and milk briefly. Mix in dry instant pudding mix. Spread on to crust and cool in fridge for 20 min. Frost w/ cool whip. Drizzle choc. syrup, pie filling & nuts. Fridge till serve.
Comments
Post a Comment