Snowy days

Mean a day home from school to relax!

I slept in. I grocery shopped. I cooked. I baked.

For dinner we're having a slow cooker roast that John loves and mashed potatoes.
I made those oatmeal everything cookies you already know about and some honey wheat bread.
And I also made a little dessert that we, in my family, call: "The Chocolate Pudding Cool Whip Thing". I know, an elaborate title. It's a dessert that seemingly has no name. A friend of mine and her family make the same dessert and call it "Roberta's Delight" after the person they got the recipe from.

Regardless of what it is called, it is a dessert that, when serving to someone I have never made it for before, I always announce: "Don't worry if you don't like it. You won't hurt my feelings. I'll just eat it all myself." And it's true. I love it. It brings me joy. And today when it crossed my mind, I had all of the ingredients in my kitchen. So here we go!

The Chocolate Pudding Cool Whip Thing:

• 1/2 cup (1 stick) butter, softened
• 1 cup flour
• 1/2 cup chopped pecans (optional - today I used oatmeal. That way I can tell myself it's heart healthy. And yes, incase you're wondering, I tell myself the same thing and I chow down on some oatmeal squares.)
• 1 "big" box of instant pudding
• 2 1/2 cups milk
• 1 tub of cool whip (the regular size - 16oz.)
• 3/4 cup powdered sugar
• 1- 8oz block cream cheese, softened

Start by combining your butter, flour, and optional pecans in a large bowl. I use my hands, you can use whatever method you prefer, but mix it together until it becomes a firm ball of dough (like playdough).
Press your dough in the bottom of a greased (gotta love Pam) 13x9 pan. It will be a thin crust. Bake at 350 degrees for 10-15minutes, until slightly golden.

While the crust cools, combine your pudding and 2 1/2 cups milk, beating for 2-3 minutes. Place the pudding in the fridge to firm up.

While the pudding is in the fridge and your crust is still cooling, use and electric mixer to combine your cream cheese and powdered sugar. Beat until smooth and then fold in 1 cup of cool whip.

Once the crust has cooled, spread the cream cheese mixture evenly over the crust. On top of that layer spread your pudding. Use the rest of the cool whip to spread over the top of the pudding and garnish with pecans if desired.

Serve right away or refrigerate until ready to eat.
Yum!