Hometown Cooking with Jennifer Blackwood

Dec 12, 2014 by

Hometown Cooking
Make Something Sweet For Your Sweetie…

I never had a sweet tooth until my husband, Justin, came into my life. I was more into Doritos and Cheetos…or pretty much anything that ends in os. But at the ripe old age of twenty-one, when I met my husband on New Year’s Eve, that changed. There was a party at his fraternity house and a few of us were in his room watching the countdown. It was a typical college guy room, beer pong posters, big screen TV, but there was also something else. His desk was littered with bags of sour patch kids, containers with chocolate chip cookies his grandma baked for him, and wadded up Reese’s wrappers. I could tell I was in the room of someone who liked his sweets (he picked me, right?). I remember going home the next day and asking my roommate what I should make him, because I wanted to impress this guy, and I figured food was the way to go. She handed me her food magazine and I started scouring the pages, trying to find something yummy and easy (because at the time, store-bought cookies were about the best I could do). I decided on a little dessert called Chocolate-Peppermint Striped Delight. When I brought it over to Justin, he devoured it…and we’ve been together ever since. Whoever said a way to a man’s heart is through his stomach wasn’t kidding, folks.

Want to make some for your sweetheart? Here is the recipe!

Chocolate-Peppermint-Striped-Delight-58642
Chocolate-Peppermint Striped Delight

What you’ll need
45 Nilla Wafers, finely crushed (about 1 ½ cups)
¼ cup butter, melted
½ cup sugar, divided
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
3 cups plus 2 Tbsp. cold milk, divided
¼ cup finely crushed candy canes
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
¼ cup coarsely crushed candy canes

Make it

MIX wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13×9-inch dish. Refrigerate until ready to use.

BEAT cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.

BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.

REFRIGERATE 4 hours. Top with coarsely crushed candy canes just before serving.

Enjoy!

 

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http://www.jenniferblackwood.com

 

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