Friday, May 29, 2009

Grandma's Chocolate Lush

Have you ever met a true "Super Woman"? I was blessed to have one as my grandmother. My grandma, Margery Woertz, passed away 5/16/09 after a short fight with cancer. She was 91, and we prayed that she wouldn't have to suffer. Our prayers were answered and she passed away in her sleep about a month after she was diagnosed.

My grandma was truly amazing. As a child and teenager, I could barely keep up with her. She was always busy doing good whenever and wherever she could. She did everything from driving the tracker, to handling the cows, to canning their home grown produce and to serving others in whatever way she was able. She raised 4 pretty amazing kids, one of which was my mother.

My grandma was an amazing cook! She loved to make food for others and in her later years she loved to feed the missionaries. It wasn't uncommon to hear that she had 8-10 missionaries out to her house for dinner. She loved the missionaries! She also loved having the family at her home for dinners for holiday and regular occasions! We all loved her different Pudding Lush recipes- the chocolate variation can be found in 101 Things to Do With Chocolate and other variations which will be published in my soon to be released 101 Things To Do With Pudding.

Chocolate Lush from 101 Things To Do With Chocolate
1 cup butter or margarine, softened
1 cup flour
1/2 cup chopped nuts, optional
1 package (8 ounce) cream cheese, softened
1 cup powdered sugar
1 container (12 ounces) frozen whipped topping, thawed and divided
2 small boxes chocolate instant pudding mix
3 cups milk

Preheat oven to 350 degrees. Combine butter, flour, and nuts, if desired, with pastry blender until crumbly. Press mixture into a glass 9 x 13-inch pan. Bake 10 minutes; cool completely.

In a bowl, mix together cream cheese and powdered sugar. Fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Mix together pudding mixes and milk until pudding starts to thicken. Pour pudding over cream cheese layer. Spread remaining whipped topping over top. Refrigerate at least 1 hour, or until ready to serve. Makes 20-24 servings.

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