Wednesday, October 1, 2008

4-Layer Chocolate Pie

I know, I know, this is supposed to be a healthy family blog. In our family we allow desserts for special occasions. Last night some friends of ours came over for dinner, so I figured it was a great time to pull out an old dessert recipe. These friends were our neighbors when we lived in Alaska and we've shared many meals between their house and ours. It was so good to sit around our table again and chat over a good meal. On the menu was tequila-lime marinated organic boneless-skinless chicken breasts covered in aluminum foil and baked for 35 minutes until they were perfectly cooked and very moist. Served with a pasta salad and a spinach salad with strawberry vinaigrette (recipe to come). For dessert we indulged in the 4-Layer Chocolate Pie. The food was good, the company was great and the children were so well-behaved I had to keep checking to make sure they were actually mine.

4-Layer Chocolate Pie (adapted from a recipe given to me by another Alaskan neighbor, Olla)

1 stick butter, melted
1 cup flour
1/2 cup pecans, chopped (I was out so I used almonds)
8 oz package of cream cheese, softened
1 cup powdered sugar
1 cup Cool-whip
2 4 1/2 oz packages chocolate instant pudding
3 1/2 cups milk
1 tsp vanilla
Cool whip

1. Combine pudding packages, milk and vanilla - put in fridge to set.
2. Combine butter, flour and pecans. Press into 9x13x2 inch pan and bake at 350 degrees for 15 minutes. Cool.
3. In stand mixer (I love my Kitchenaid), combine cream cheese, sugar and cool whip (1 cup). Spread over crust.
4. Spread pudding mix over crust.
5. Top with Cool whip.

Chill before serving. Tastes best if it has been able to chill for a few hours, can prepare the night before and add final Cool whip layer just before serving.

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