Subj : Re: Free Again
To : Dave Drum
From : Ben Collver
Date : Tue Apr 01 2025 11:33:37
Re: Re: Free Again
By: Dave Drum to Ben Collver on Tue Apr 01 2025 05:33:23
DD> recipes. You should be able to get the "gist" of making a "fool" and
DD> adapt the concept to your home plucked fruit(s).
Thanks for that suggestion. I'll follow your folly and report back.
DD> I scored a slightly larger, self defrosting
DD> upright freezer at Best Buy after researching the originms of their
DD> "Insignia" house brand model. Underneath the private label it's a
DD> Frigidare. Bv)=
Congratulations on your UPgrade.
I know you dislike Cool Wimp but this recipe title seemed appropriate
for today.
MMMMM--------------------------FILLING-------------------------------
2 pk Butter-pecan instant
- pudding/pie filling
Milk; as needed
1 lg Tub Cool Whip
8 oz Cream cheese
2 tb Sour cream (optional)
1 c Confectioner's sugar
MMMMM---------------------------CRUST--------------------------------
2 c Flour
3/4 c Pecans; finely ground
9 tb Butter
MMMMM--------------------------TOPPING-------------------------------
2/3 c Pecans; coarsely broken
1 tb Butter
6 ts Light brown sugar
Crust:
Stir pecans for crust into flour and cut in butter. Use spatula to
press mixture flat into long pan (9x12"). Bake at 325oF until brown,
about 25 minutes. You will smell the nuts cooking.
Topping:
Brown pecans for topping in 1 tb butter and the light brown sugar
until resembles praline; let cool.
Soften cream cheese; add 2 tb sour cream (optional). Mix up pudding
according to directions, including milk. Blend cream cheese mixture
thoroughly with confectioner's sugar; add 1 cup Cool Whip from
container.
Spread cream cheese mixture onto cooled crust; top with pudding, then
the rest of the cool whip. Pour cooled pecan topping on top and chill.
Notes:
* Mom makes a version similar to black-bottom pie; see that recipe.
