|3¼ ounce||Vanilla pudding powder; (not instant)|
|Pastry for 9" pie shell|
|½ cup||Prepared Dream Whip whipped topping|
|¾ cup||Confectioner's sugar|
|1½ tablespoon||Water; (to 2 T.)|
|1||Square semisweet chocolate|
|1 tablespoon||Water; (in addition to|
|; above) (to 1 1/2 T)|
serves 6 source: "Sweet Moment Desserts" from General Foods Combine pudding mix and milk in saucepan. Cook and stir over medium heat until comes to a FULL boil. Pour into a bowl, cover surface with wax paper or plastic wrap, and chill. Meanwhile, roll out pastry to a 10" by 14" rectangle. Cut 3 equal lengthwise strips (about 3 and ⅓" by 14") Place strips on a baking sheet and prick well with a fork. Bake strips in hot oven (425 degrees) anout 12 minutes, or until golden brown. Cool. Beat chilled pudding until light and fluffy and blend in prepared Dream Whip.
Spread 2 of the pastry strips with pudding. Then stack them on top of each other. Then combine sugar and the 1 and ½ to 2 Tablespoons water, and stir until smooth - like a thick glaze. Spread this glaze over the remaining pastry strip. Melt chocolate. Gradually blend in 1 to 1 and ½ teaspoons of water until chocolate is thin enough to pour. Drizzle the chocolate from a spoon in lengthwise lines over the confectioner's sugar glaze on the 3rd pastry strip - about ½ inch apart. To give a rippled effect, run the edge of a knife gently across the lines of chocolate at about 1" intervals. Then carefully lift the 3rd pastry strip and place it on top of the stacked layers. Chill for at least 2 hours. To serve, use a sharp knife with quick strokes to cut the strips into six 2" pieces. These can be made even more elegant by garnishing the top layer with fine chocolate curls, chocolate leaves, etc. NOTE: I have never tried using pre-made pie crust for these, but it might work. Trust me - these are worth making! My husband always asks for these for his birthday.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
Random recipe of the day