Black Forest Dessert
Preheat oven to 350 degrees and spray a 13 inch by 9 inch pan lightly with Pam. Mix flour, 1/2 cup chopped pecans, and the margarine by hand until well blended. Press the dough into the pan and bake for 20 minutes or until a light golden brown. Let cool before adding any other layers. Mix the cream cheese, confectionary sugar, and 1 cup of Cool Whip together until well blended and smooth. Spread on top of the cooled crust. Spread the peanut butter on first layer. Mix the chocolate pudding, vanilla pudding and milk (this is how much the boxes of pudding calls for) until thick. Spread on top of the second layer. Spread Cool Whip on top of the third layer (I usually use what remains of a medium container of Cool Whip ) as you desire. Sprinkle more chopped nuts and cherries onto the top of the dessert. Chill. If you want you can eat it right away, but after you cut your slices, place the remaining dessert in the refrigerator so that the Cool Whip won't melt.
- 1 cup all-purpose flour
- 1/2 cup (1 stick) of margaline or butter
- 1 cup confectionary sugar
- 1 cup of peanut butter
- 1 small box of instant vanilla pudding
- Cool Whip (as much as desired)
- cherries (optional)
- 1/2 cup chopped pecans
- 1 (8 oz) package of cream cheese
- 1 cup Cool Whip
- 1 small box of instant cocolate pudding
- 2-1/2 cups of milk
- chopped pecans
Chocolate Supreme Tarts
CHOCOLATE SUPREME TARTS
- 4 egg whites, beaten stiff
- 11/2 cups sugar, (added by spoonfuls)
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon almond extract
- 2 egg whites
- 1/2 cup sugar
- 2 tablespoons cocoa
- 3/4 cup butter or margarine
- 4 ounces semisweet chocolate, melted
- 1/2 cup ground almonds
Cut 18 brown paper rings 3 inches in diameter. Spread each round with meringue, making a slight rim around the edges. Place on cookie sheet and bake 10 minutes at 300 degrees. Turn off heat and let meringues dry 5 minutes longer.
Beat egg whites, sugar and cocoa until smooth in top of double boiler over hot (not boiling) water. Still beating constantly, add the butter by spooriffils and finally add the melted sweet chocolate.
Remove fiom heat, stirring occasionally, until the mixture is spreading consistency. Swirl filling into the "nests" of the meringues and sprinkle the tops with ground almonds.