Sunday, February 3, 2019

Sexy Recipe

Good Morning, January Bain here with the latest. Been a busy start to the year. That's a good thing, right?! When it's been an icy cold January, my fav month by the way, just sayin', its best to just keep your head down and write, write, write.

Today I got a recipe card I made just for you. Hope you enjoy the yummy recipe. It was designed in good humor to hopefully add a smile to your beautiful face!


Prep 30 min

Ready In 1 h 30 min

"A delicious combination of vanilla and chocolate pudding, cream cheese and whipped topping. Too good to be true!"


1/2 cup margarine, melted

1 cup chopped pecans

1 1/2 cups graham cracker crumbs

1 (8 ounce) package cream cheese

1 cup confectioners' sugar

 4 cups frozen whipped topping, thawed

1 (3.9 ounce) package instant chocolate pudding mix

1 (3.4 ounce) package instant vanilla pudding mix

3 cups milk

1 (1 ounce) square unsweetened chocolate, melted


Preheat oven to 350 degrees

Crust: In a medium bowl, mix together margarine, pecans and graham cracker crumbs. Pat into a 9x13 inch baking pan. Bake in preheated oven for 20 minutes or until lightly browned; allow to cool.

In a medium bowl, beat together cream cheese and sugar until smooth. Fold in 1 cup of the whipped topping. Spoon mixture into graham cracker crust.

Prepare chocolate and vanilla puddings with milk as per package directions. Allow pudding to set before pouring on top of the cream cheese layer. Spread remaining 3 cups of whipped topping over pudding layer; swirl melted chocolate throughout whipped topping.

Cover and refrigerate for about an hour. For leftover pie, keep frozen in a tightly covered container. When ready to eat, just cut off a piece and allow to thaw.

Wishing you a great day and until next time, I bid you farewell. :-)

Hugs, January Bain
Out soon/Book 3 Brass Ring Sorority series/Romancing Rebecca
from Totally Bound Publishing :-)

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