Great to have you back Patty.
Whew been busy busy busy!
I just made a couple of dishes for a congregation get together tomorrow.
I made the usual Layered Party Pea Salad from the Splenda book.
And then I made a new recipe for me, from a newsletter, some one else posted it in the recipe forum, called Cookies and Cream Dessert or something like that. Any way it called for Vanilla pudding mix, but I went with white chocolate as I thought the flavor would more resemble oreo "Cream" and definitely the bright white of white chocolate pudding versus the off white of vanilla would be closer. I think it looks great, I'll let you know how it taste after I have some tomorrow.
I also baked the chocolate graham crackers for a few minutes before making the dessert, as I read that or seen that in one of Jo's books or DVDs. She didn't say why you baked the graham crackers for that dessert, but I assume to get a "crispier" "crust" when not using a REAL pie crust in these kind of desserts. I only have seen that in ONE graham cracker dessert recipe though. And after I seen that in that one, I decided to give it a try and see if it makes a better end result. One thing I don't like about some of the "dessert" recipes is the graham cracker bottom being a little soggy compared to a real pie crust bottom, but the calories saved is something hard to pass by. So I'll let you know also if this baking method made what I think is a better end result or not.
| current weight: 185.0