Stockpile Recipe – Chocolate Slush Cake

Once again I did not cook last week. Hubby has been OOT most of the month and Sonny-boy is off at school. Since there is only me, I eat a lot of kashi meals and seldom cook more than a one pan recipe. For instance last week I sauteed some leeks and mushrooms and threw in a bag of shrimp. Combined with a salad I had several meals!

Next week I will have a theme: Labor Day Picnic. We are again having 15 – 20 people over so I’ll be reporting the meal. This week, I dug into the ole recipe box again and decided to post the dessert I’ll be serving next week.

This recipe came from my Grandmother. She made it for as long as I can recall and since she’s been gone 10 years this recipe is pretty darned old (and so am I!) I am probably the only person that ever ate Slush Cake that does not care for it (I am not a cream cheese fan)… so I’ll make it a lot. Anytime I can find a dessert other people like that I will not eat, that dessert is golden! My Stockpile Recipe – Sour Cream Cheesecake is a perfect example. Since I have the world’s biggest sweet tooth, not liking a dessert is actually a perk for me.

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Chocolate Slush Cake

Step 1

1 cup flour
1/2 cup butter
1/2 cup chopped nuts (optional)

Mix as if for a pie crust, press onto bottom of a 13″ x 9″ pan
Bake 15 minutes in 350º oven

Cool crust

Step 2

1 8oz cream cheese
1 cup confectionery sugar
1 1/2 cup Cool Whip

In a mixer combine cream cheese and confectionery sugar until fluffy. Fold in Cool Whip and mix well by hand (you can cheat on a low mixer setting for a short time). Spread evenly over cooled crust

Step 3

2 small packages instant chocolate pudding
3 cup cold milk

Beat together 3 to 5 minutes
Pour pudding over cream cheese mixture in pan. Spread evenly to cover.

Step 4

Top with Cool Whip. Sprinkle with chopped nuts or coconut or both.

Refrigerate at least 6 hours before serving.

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Stockpile Recipe – Sour Cream Cheesecake

Stockpile Recipe(s) – Cool Whip

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Stockpile Recipe – Quiche

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