This post is as much about the recipe as it is about being teachable. Moldable. Flexible.
The recipe isn’t anything unordinary; there are no crazy ingredients or wild spice games. But living arrangements for the summer include living in my parents and therefore, cooking in my mom’s kitchen.
Which requires a large dose of patience, a dash of compassion, a helping of willingness, a great big serving of teachability and a large portion of flexibility.
I had in my mind how this recipe was going to be made. But the final product was for my parents’ party and things were to be done my mom’s way. We had different ideas of how to go about baking, beginning with the crust. I wanted to toast the pecans, mom says no. I melted the butter to mix with the flour, mom says soften it and combine. As the crust progressed, so did our thoughts become diverge about how to make this chocolate delight.
Long story short, the remainder of the recipe was done by mom. I did not have the patience, compassion, willingness, etc. to work with her and see how she wanted things done.
Another long story short: she was right. The butter didn’t incorporate appropriately when melted and the pecans didn’t need to be toasted.
Decide your own moral for this story.
As for the recipe: simple, pantry/refrigerator staples combine for a great summer treat.
from a family friend so close she’s family- Aunt Susan
Ingredients and Directions:
1 stick margarine, softened
1 cup flour
1/2 cup nuts (we used pecans)
Mix ingredients with a fork. Press onto the bottom of a 9×13 pan. Brown at 375 degrees Fahrenheit for 15 minutes.
1 package cream cheese, softened
1 cup powdered sugar
1 cup cool whip
Combine all of these things, mixing thoroughly. Spread over cooled first layer.
2 packages instant chocolate pudding
3 cups of milk
Combine until gelled and pour over second layer.
After all layering and after this has cool in the fridge, spread cool whip on top.