From Inmates to Playdates

Let me start by saying, June Cleaver, I am not.

Nor am I Martha Stewart (gasp!)

So, you can bet your bottom dollar (and your pearls) that if I’m doing a post about some sort of activity in the kitchen, it’s worth listening to.

I made this dessert a year or so ago, and have tried both the vanilla and chocolate version of it. I have heard it called Chocolate Sin, Chocolate Delight and Baskin Robbins Pie. You can call it what you want. I call it yummy! I also tweaked the first layer to better fit my family because my four year old is allergic to nuts. Instead of the listed ingredients, I simply use a graham cracker crust. (Oh, and apparently I was so wrapped up in the thought of the chocolate and the sin that I forgot to add the milk in this group of ingredients!)

FIRST LAYER – CRUST - Mix together until it looks like pie crust. It will be coarse. Put in 9×13 or 8×8 pan depending on how much you want to eat!  Bake 12 minutes at 350 degrees. Let cool.

1 stick margarine

1 cup all-purpose flour

1 cup chopped pecans

SECOND LAYER - FILLING - Mix these ingredients and spread on crust

8 oz. cream cheese

1 cup confectioners sugar

1/2 13 oz. Cool whip

THIRD – TOPPING – Mix and put on cream cheese filling

2 small boxes of chocolate instant pudding

3 cups milk

Top with cool whip. Shave chocolate or sprinkle nuts on top of cool whip.

Substitute: Lemon, butterscotch or coconut instant pudding.  If you use coconut pudding, sprinkle coconut and pecans on top.

Refrigerate.

Enjoy.

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