![]() Use this recipe for homemade whipped cream.But keep in mind that it won’t be as stable as Cool Whip. If you don’t like Cool Whip, you can use homemade whipped cream. ![]() Remember to defrost the Cool Whip in the fridge the night before you plan on using it. Then, wipe the knife with a paper towel in between cuts. This will help firm up the layers and keep them from melting. To make clean slices, freeze the whole dish for 30 minutes before you cut. It’s not required, and it will take more time, but it does help every layer to firm up nicely. Freeze each layer for 20 minutes before you add the next. Here are a few tips to keep in mind while making chocolate delight: Allow the layers to firm up in the fridge (or freezer if you can’t wait that long). Pro-tip: freeze each layer for 20 minutes before adding the next. Top with thawed Cool Whip and garnish with pecans. Spread the cream cheese filling over the pie crust, followed by the chocolate pudding. Whisk together the chocolate pudding mix and milk according to package instructions. Press the crust firmly into your baking dish.īake for 20 minutes at 350 degrees Fahrenheit, and set aside to cool.īeat the cream cheese, powdered sugar, and Cool Whip until light and fluffy. Stir together flour, pecans, and softened margarine with a fork until you get a wet sand-like mixture.
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