Dandy Pecan Sandie Dessert
20-25 Pecan Sandie cookies (crushed)
1/2 cup melted butter or margarine
1/2 of an 8 oz. container of Cool Whip (thawed)
4 Pecan Sandie cookies (crushed) for garnish
1/2 cup packed brown sugar
1 large box instant vanilla pudding (prepared according to package directions)
8 oz. cream cheese, softened
In a 10"x10"x2" casserole dish, mix crushed cookies & packed brown sugar. Add melted butter. Mix together & press in bottom and sides of dish. Chill in freezer while preparing filling.
Beat cream cheese until creamy and smooth. Add to pudding a little at a time, until well-blended. Spread over cookie crust. Spread Cool Whip over pudding mixture. Garnish with the four crushed Pecan Sandies. Chill & serve.
(The recipe doesn't call for it, but I could see using fresh strawberries and/or blueberries for a 'red, white & blue' Memorial Day treat.)
More on the story: I've made this twice since posting this. The first time I made it exactly as the recipe. I did discover that it is easier to add the pudding to the whipped cream cheese a bit at a time - rather than adding the cream cheese to the pudding. (Don't ask me why?!?)
The second time I made it, I reduced the amount of milk I used to make the pudding to 2 1/2 cups - which made a thicker pudding. I also added a capful of lemon extract (which is about 1/2 teaspoon). I then put the completed dessert in the freezer for a couple of hours, moving it to the refrigerator about an hour before serving. The 'thicker, frozen' consistency made cutting it in squares for serving a breeze. One of my sisters also mentioned that freezing it would make it easier to take to a church dinner - or family picnic - as it would stay cold longer.
1/2 cup melted butter or margarine
1/2 of an 8 oz. container of Cool Whip (thawed)
4 Pecan Sandie cookies (crushed) for garnish
1/2 cup packed brown sugar
1 large box instant vanilla pudding (prepared according to package directions)
8 oz. cream cheese, softened
In a 10"x10"x2" casserole dish, mix crushed cookies & packed brown sugar. Add melted butter. Mix together & press in bottom and sides of dish. Chill in freezer while preparing filling.
Beat cream cheese until creamy and smooth. Add to pudding a little at a time, until well-blended. Spread over cookie crust. Spread Cool Whip over pudding mixture. Garnish with the four crushed Pecan Sandies. Chill & serve.
(The recipe doesn't call for it, but I could see using fresh strawberries and/or blueberries for a 'red, white & blue' Memorial Day treat.)
More on the story: I've made this twice since posting this. The first time I made it exactly as the recipe. I did discover that it is easier to add the pudding to the whipped cream cheese a bit at a time - rather than adding the cream cheese to the pudding. (Don't ask me why?!?)
The second time I made it, I reduced the amount of milk I used to make the pudding to 2 1/2 cups - which made a thicker pudding. I also added a capful of lemon extract (which is about 1/2 teaspoon). I then put the completed dessert in the freezer for a couple of hours, moving it to the refrigerator about an hour before serving. The 'thicker, frozen' consistency made cutting it in squares for serving a breeze. One of my sisters also mentioned that freezing it would make it easier to take to a church dinner - or family picnic - as it would stay cold longer.
No comments:
Post a Comment