This fall, Tim was in LaCrosse helping some friends cut wood to heat their house. It's a tradition that the guys that hunt on their land come help wood in exchange for the hunting privileges. Tim doesn't hunt there, but he wanted to help anyway. One of the ladies that came over made a dessert that Tim fell in love with. He even asked for the recipe. AND THEN HE MADE IT!! And, he's made it more than once! That's rarely something I do. lol! It's easy and quick plus, you can change it up every time you make it depending on the flavor mood you are in.
1 cup flour
1/2 cup butter
2 tbsp brown sugar
1/4 cup finely chopped nuts (we use pecans because I don't like walnuts)
Mix, then press into a 9x13 pan and bake at 375 for 15 minutes or until golden brown. Cool.
8 oz cream cheese
2/3 cup powdered sugar
4 oz cool whip
Beat the cream cheese and powdered sugar. Fold in the cool whip. When the crust is cool, spread this layer on that.
2 small or 1 large package instant pudding (see note below)
2 1/2 cups milk
Beat together and spread over cream cheese mixture.
4 oz cool whip
chopped nuts or other decoration
Spread over pudding and top with decoration.
**For the pudding, we really like lemon. Chocolate is kind of bland. Vanilla is good with a layer of jam spread over the pudding before topping with cool whip (we used Cherry Rhubarb jam I made this summer). Last night, Tim made it with chocolate pudding and stirred in some toffee bits, topped with a layer of vanilla pudding and then used toffee bits and nuts for decoration. We've also made this with Oreo Cookies n' Cream pudding and topped with chopped oreos. YUM!! The lady that made this in LaX told Tim that pistachio isn't good with this recipe. Oh, we also made with white chocolate pudding and a layer of butterscotch pudding over that and it was pretty good, too.
So, you can see it's easy to transform this recipe however you'd like! Enjoy!