Crust 1 cup pecans chopped
3 tbsp granulated sugar
1/2 cup unsalted butter melted
1 cup all-purpose flour
Cream cheese layer
8 oz cream cheese
1 cup icing sugar use 1/2 cup for less sweetness
1 cup cool whip or whipped cream
Vanilla pudding
5.1 oz instant vanilla pudding
2 cups milk
Chocolate Pudding
5.1 oz instant chocolate pudding
2 cups milk
2 cups cool whip or whipped cream
shaved chocolate optional


Preheat oven to 350 F degrees.
Spray a 9×13 inch baking dish with cooking spray.
In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package. As noted I used 2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.

Prepare the chocolate pudding as per the instructions on the package. As noted I used 2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the vanilla pudding over the cream cheese layer, then the chocolate pudding. Spread the whipped cream as the last layer then top with shaved chocolate if preferred.
Refrigerate for a couple hours until it sets before serving.

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Red Velvet Cookies



Red Velvet Cookies



2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 (1 ounce) squares unsweetened baking chocolate, broken into pieces

1/2 cup unsalted butter, softened
 Unsalted Sweet Cream Butter Sticks 16 Oz

2/3 cup brown sugar, firmly packed

1/3 cup white sugar1 large egg
Eggland’s Best Large Grade A White Eggs 12 Ct

1 tablespoon red food coloring

3/4 cup sour cream

1 cup semisweet chocolate chips(optional)

Cream Cheese Frosting

1/4 cup unsalted butter, softened

4 ounces cream cheese, at room temperature

1/2 teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

Add all ingredients to list


Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.

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