Exotic Telluride Dessert
Courtesy of Dave & Andy Whitney
Ingredients:
- 1 Pkg of Devil's Food cake mix
- 2 small pkgs of instant chocolate pudding
- 1 13 1/2 oz container of Cool Whip
- 4 Heath (or Skor) bars, chopped into small pieces
- 1/4 cup of Kahlua
Bake cake as directed in 9" x 13" pan. When baked, pierce with a fork and pour Kahlua over evenly. Prepare pudding as directed. Divide cake into thirds.
Begin layering - break 1/3 of cake into small pieces and place as bottom layer in a bowl. Then layer 1/3 of the pudding by spoonfuls (don't smooth it out), 1/3 of the Cool Whip (don't smooth out). Sprinkle 1/3 of Heath bar pieces. Repeat layering twice more. Refrigerate until ready to serve.
This recipe yields enough dessert for at least 24 servings. It looks great when served in a large glass bowl or huge brandy snifter.
High altitude variations:
Go skiing with at least 30 other people and get really hungry.
Follow the high altitude directions for baking the cake, leave out any ingredients you don't happen to have. Substitute the Kahlua with Larry Freeman's Wild Turkey (from the bottle, not his glass). Serve in a large metal mixing bowl. Hungry skiers will eat almost anything.
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