Lesson Three

During lesson three we made Four Layer Chocolate Delight and carved a watermelon basket. I am going to post the recipe for the Four Layer Chocolate Delight. Later, next time I make a watermelon fruit basket, I'll take pictures to illustrate how to prepare the watermelon in order to carve the basket and post the pictures. It isn't difficult, but would be a little hard to explain without the pictures.

(Keep checking back!)

Four Layer Chocolate Delight

Ingredients:

1 cup. all purpose flour
1 stick of butter (1/2 cup)
3/4 cp. chopped pecans - (optional)

8 oz. pkg. cream cheese, softened.
2 (8oz) containers of cool whip
1 cup powdered sugar, sifted

2 small boxes of Jello instant chocolate pudding
3 cups homogenized milk

1 pkg. nut topping (garnish for top) - optional
1 chocolate bar (I use Hersheys) grated (garnish for top) – optional

Layer One (Crust)

Mix flour, butter, and pecans. Pat into a 9 x 13 baking dish. Bake at 350 for 10 minutes; remove from oven and allow to cool.

Layer Two

Combine 8 oz cool whip, 8 oz cream cheese, and 1 cup. powdered sugar. Spread over cooled crust.

Layer Three

Combine 2 boxes of pudding, 3 cups of milk. Mix until thickened, spread over cool whip layer.

Layer Four

Top with 8 oz cool whip, sprinkle with nut topping, and grated chocolate bar, if desired.

Chill at least 2 hrs. Serve and enjoy!