Each week, I will feature a recipe on Monday that Dave and I cooked the previous week. If you'd like to contribute a recipe, please leave a comment below or send it to me via email: firstname.lastname@example.org.
Easter was different this year than normal. My sister's fiance's family had their Easter earlier in the day so my mom didn't want to duplicate food choices. In addition, my mom had spent much of the week in the hospital (blood clots, she's better, thanks for asking) so the majority of the food prep fell on my dad, sister, and me. Given that my family STILL doesn't believe that we can cook (they do read this blog) I was assigned, once again, the dessert. We made....
Striped Delight consists of layers of cookies, cream cheese, pudding, and cool whip. Here's how to break it down.
1-1/2 cups cookie crumbs
1/4 cup sugar
1/3 cup melted butter
We used graham crackers as our cookie layer. We crumbled our graham crackers by using our food processor. Take the cookie crumbs, mix with the sugar and the butter and press firmly into the bottom of a 13 X 9" pan. You can either chill it for five minutes or bake it at 375 degrees for eight minutes and allow it to cool. We baked ours.
Cream Cheese Layer:
1 pkg (8 oz.) cream cheese, softened (we used the reduced calorie cream cheese)
1/4 cup sugar
2 tablespoons milk
1/2 container of cool whip (we used the no-fat cool whip)
Beat cream cheese with sugar and two tablespoons milk until smooth. Mix in half of the container of cool whip. Spread over crust.
2 pkgs (4 oz) instant pudding (we use the sugar free pudding)
3-1/2 cups cold milk
We made the pudding first and put it in the refrigerator while we mixed and layered everything else. Prepare pudding as directed on package, except use 3-1/2 cups of milk instead of what's directed. Spread pudding over cream cheese layer.
Cool Whip Layer:
Using the remaining half of cool whip, spread over the pudding.
Chill the Striped Delight in the refrigerator for several hours or over night. Serve chilled. It's so yummy!