Everybody likes desserts, even if our bodies tell us we should go easy on the serving size!
You will like today’s recipe because it makes enough to serve 10 to 12 people at a family gathering or for a church supper. You can make it a couple of days ahead and let it hang out in the refrigerator until you serve it.
Today’s offering is from a cookbook I have quoted previously. It was compiled by Chestnut Ridge Baptist Church in Laurens. It is one of the state’s older churches, having been established in 1821.
The pastor is Rev. Alex Henderson, who has served there about four years or so. Chestnut Ridge offers a range of Baptist programs, including women’s Bible study, grief programs and divorce support.
Our recipe contributor, Mrs. Pam Gibbs, grew up in the church, and when she and her husband, Bill, were married, he joined also. They have a son, Jason, who is a member of Anderson Mill Road Baptist Church in Moore, and a son, Jeremy, and his wife, Michelle, who are also members of Chestnut Ridge. Jeremy and Michelle have a daughter, Bailey, and a son, Mason.
Mrs. Gibbs taught preschool Sunday school for several years at Chestnut Ridge, but is “taking this year off” and attending an adult class.
She got the recipe from her late mother who, Mrs. Gibbs thinks, got it from a cousin. Whatever its heritage, it is a good one that you will want to use. It is easy to make, tastes good, and keeps well.
As cooler weather approaches here in our wonderful state, you may want to invite the preacher and his family, new church members, neighbors, or whoever to join you and your family for a meal.
It isn’t only my suggestion. Titus recommends being a “lover of hospitality,” and Peter offers this: “Use hospitality one to another without grudging.” When you, without grudging I hope, have guests, please consider serving Mrs. Gibbs’ Easy Dessert for … Sunday Dinner.
Easy Dessert
(I always print the recipes as I find/receive them, but with this one I used butter instead of the oleomargarine, and it was good.)
Crust:
- 1 cup flour
- 1 stick oleo
- 1 cup chopped nuts
Mix flour and nuts with melted oleo and sprinkle over bottom of a 9×13 pan. Bake 20 minutes at 350 degrees. Let cool.
Filling:
- 1 8-ounce package cream cheese
- 1/2 large Cool Whip
- 1 cup powdered sugar
Mix all together and spread over cooled crust.
Topping:
- 3 cups milk
- 1 small chocolate instant pudding
- 1 small vanilla instant pudding
Mix well and spread over cream cheese filling. If desired, top with remaining Cool Whip and nuts.
Have a recipe? sundaydinner@baptistcourier.com