1 cup all-purpose flour
2 tablespoon sugar
1/2 cup cold butter
1/2 cup flaked coconut
1/2 cup chopped walnuts, tasted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling
1-1/2 cups semisweet chocolate chips
1-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
chocolate curls, optional
In a bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees for 15-18 minutes or until lightly browned. Cool on a wire rack.
In a small mixing bowl, beat cream cheese until fluffy. Add confectioners' sugar; beat until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill.
In a microwave-safe bowl, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixed for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate, return all to the pudding, whisking constantly. Pour over sherry filling. Chill for 2 hours or until set.
Just before serving, spread remaining whipped topping over dessert. Garnish wit chocolate curls if desired. Yield: 12 servings.
2 tablespoon sugar
1/2 cup cold butter
1/2 cup flaked coconut
1/2 cup chopped walnuts, tasted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling
1-1/2 cups semisweet chocolate chips
1-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
chocolate curls, optional
In a bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees for 15-18 minutes or until lightly browned. Cool on a wire rack.
In a small mixing bowl, beat cream cheese until fluffy. Add confectioners' sugar; beat until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill.
In a microwave-safe bowl, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixed for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate, return all to the pudding, whisking constantly. Pour over sherry filling. Chill for 2 hours or until set.
Just before serving, spread remaining whipped topping over dessert. Garnish wit chocolate curls if desired. Yield: 12 servings.
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