Death by Chocolate
1 brownie mix
3 boxes instant chocolate pudding
9 to 12 Snicker candy bars, cut into smaller pieces
1 jumbo Cool Whip
Prepare the brownie mix as directed in a 9-by-9-inch pan. Once cooled,
divide into three serv-ings. Make the pudding according to the directions on the box for pie filling. Divide this into three servings. Layer in a clear truffle bowl, 1/3 of the brownies and top with 1/3 of the pudding, 1/3 of the candy bars and 1/3 of the Cool Whip. Repeat the layers two more times.
Garnish the top with any crumbs left from the candy bars or a few candy bar chunks. Note: You can use any candy bar type you wish, and you may want additional Cool Whip depending on your taste. You also can substitute Angel Food cake for the brownie mixture or sugar-free vanilla instead of chocolate pudding or fresh fruit instead of candy bars.
Lori Berrigan, Mountain Iron
16 graham crackers, crushed
1/2 c. butter, melted
Combine the cracker crumbs and melted butter. Press most of the crumbs into an 8-by-11- inch pan. Reserve a few of the crumbs to sprinkle on top.
1 - 8 oz. pkg. cream cheese, softened
1 c. whipping cream, whipped
1 c. powdered sugar
1 can cherry pie filling
With an electric mixer, cream the powdered sugar and cream cheese until smooth. Whip the cream and blend into the cream cheese mixture. Spread over the crumb crust. Spread the pie
filling over the top and sprinkle with the reserved crumbs on top. Chill for at least six hours before serving.
Margaret Smith, Superior