“Yeaaaaa! I found it!”
Diligently had I searched, even as the woman looking for her lost coin. Because I don’t throw away things, I knew it was someplace in my clutter corner, and after a half day I located it.
“It” is Jo Hammond’s Chocolate Lust recipe. Last time we talked about Japanese Fruitcake, which Jo, from Spring Branch Baptist Church, Nichols, had requested. During our telephone conversation, she told me about this recipe.
“Send it,” I said, and she did. Then I immediately misplaced it. “Misplaced” is not the same as “lost,” but sometimes it is quite close.
Jo Hammond
Jo and I aren’t sure about the name. “Lust” doesn’t seem appropriate, and “lush” means “green” or “growing” (and there’s nothing green in the recipe), so you can make the call. Jo says she usually triples the recipe when carrying it to a church or family function.
Anyway, what was lost is now found, and here is the recipe for you to assemble on Saturday, refrigerate, and have waiting as a good dessert after … Sunday Dinner.
Chocolate Lust
1 cup plain flour, sifted
1 stick butter (½ cup), melted
1 cup chopped nuts
2 cups (1 pint) heavy whipping cream or whipped dessert topping
1 8-ounce package cream cheese, room temperature
1 cup sugar
1 small package instant vanilla pudding
1 small package instant chocolate pudding
2 cups cold milk
½ cup coconut or chopped nuts
(This is made in four layers.)
Preheat oven to 350 degrees.
Layer 1: Mix together the 1 cup of flour, butter, and 1 cup of nuts, and press into a 9×13 glass baking dish. Bake until golden brown and let cool completely.
Layer 2: Whip the heavy cream, adding about a tablespoon of sugar or to taste.
Combine the softened cream cheese, the 1 cup sugar, and 1 cup of the whipped cream or dessert topping. Spread over the cooled pecan crust.
Layer 3: Combine the chocolate and vanilla puddings in a bowl, add the two cups of cold milk, and beat until thick. Spread over the cream cheese layer.
Layer 4: Top with remaining whipped cream or dessert topping, and sprinkle with the coconut or ½ cup chopped nuts. Chill a few hours or overnight. Serves 8-10.
(Note: Jo says she sometimes uses ⅓ less milk to make the pudding thicker.)