I’ve been eating this dessert from Granny Sue’s kitchen for years. She has kept this recipe secret and wouldn’t share it with anyone. Now this? LOL! It is probably my favorite dessert and I especially love it with Thanksgiving and Christmas dinners at her house although I could eat it every day until I fell into a diabetic coma! This is a must-make dessert. You won’t be disappointed.
Thank you Loren, yes you've had this desert many times and it is delicious. My brother in-law absolutely loved this desert and called it diabetic coma in a pan lol. Thanks for watching and thanks for the comment. Next time I make it I'll make sure to give you a ring so you can stop by and have some.
@@cookingwithgrannysue Trust me 😘 I must share our version with you. It is worth the extra time and You will be thrilled with the outcome. Ingredients below. I use to make this when I was in College, my Roomate Loved it and we often shared the effort. Please, just trust me and try it: We use real pudding, cooked , then cooled, not cold but cooled to just lightly warm, *(with plastic wrap on top to prevent top from filming over).* We bake the crust at 350° for 20-25 minutes, set it on bakers rack to cool, it cools while prepping other ingredients. (I make my Puddings 1st, even a ln hour ahead, makes the process go way faster, cover them with plastic wrap *"on top of pudding"* and set aside to cool at Room Temp) There's 2 options. 1st is *"The Classic Original"* and it has an extra layer of Pudding, French Vanilla. 1. Directly on the Crust the 1st layer of vanilla, then place in freezer 15 minutes to get it to firm up. While it is chilling we make the then cream cheese layer (it has to be whipped very well, *then we fold in the Whipped cream in to keep it light with air in it.)* Then spread 1/2 easy over Chilled Vanilla layer, (back in freezer) 15 minutes, then Chocolate layer followed by other 1/2 creamed cheese back in freezer 10 minutes. Then the top layer we do French Vanilla and, then the Whipped Cream on top. So it is crust, Vanilla, cream cheese, Chocolate, creamed cheese, French Vanilla, and the whipped cream topping. If ya don't have time or patience, just do the: ___________________ *"Short Cut Version"* 2. Crust, Chocolate 1st, chill, full Cream Cheese layer, Vanilla, then Whipped Topping. *But ya have got to make it at least 1 time with real pudding, "Jello Cook and Serve", and be sure to let the Puddings cool to at least just warm THEN CHILL in freezer before the Cream Cheese layer.* Be sure to whip that cheese but good and then fold in the whip cream with a spatula to keep it light, and spread over Chocolate Pudding, (we would let that fully chill before Vanilla Layer) then just add Topping with *real Whipped Cream.* ▶ If you don't have time to make homemade Whipped Cream, use the *"Redi-Whip in the Can,"* it is real Whipped cream. Cool Whip isn't. This #2 way is layered: Crust, Chocolate, Cream Cheese, Vanilla (add 1/4 teaspoon Real Vanilla Extract, it makes it taste French Vanilla) and then the Top Whipped Cream. *You will love this, it tastes soooooo much better than the instant quick stuff.* A friend made it and I had it 2 times, it just isn't close. Note, Make the puddings ahead, cover with plastic wrap and just let them set at room temperature to cool, (I leave a corner open to let the heat escape and just spoon up the film part and enjoy it myself.) if you try to chill these too quick they will take on moisture and that would ruin the dish. Extremely finely grade a few Pecans and dust the Top, it will look like a Dessert from the Ritz Carlton. Enjoy, Enjoy, and if you don't want to be hounded to make it often, limit who gets to have some. Strangers will Propose to ya! 😁 I'm tellin' ya! They will propose! Beth Tennessee, USA 1 Large Box of Chocolate Jello Pudding, *Cook and Serve* (not instant) 1 Large Box of Vanilla Jello Pudding, *Cook and Serve* 3/4 Cup Melted *"Kerry Gold Sweet Cream Butter"* (may split or replace with Coconut Oil to manage fat content) 1 1/2 C All Purpose Flour (Pour butter over Pecans and add Flour about a 1/2 Cup then by 1/4 Cup until full incorporated, press into "lightly greased" Baking Dish or Aluminum pan (or line pan with Parchment Paper, just bottom or cut an angled from all 4 corners to fit depth of your pan) 1 Bar of Philadelphia Cream Cheese Room Temp, or the Whipped Cream Cheese Must be Philly brand do not substitute. 1/3 Cup Confectioners/Powdered Sugar 1 Cup Finely Chopped Pecans Whipped Cream for the Cheese Layer and the Top Please let me know when you have time to try it. Best Wellbeing ...
This is the crust I have been trying to find! My grandmother who died at age 102 took that recipe to the grave with her. So simple. Thank you, thank you, thank you. BTW grandma use to also use other types of pudding my favorite was the pistachio. What memories.
Here is the Pecan Version, it is the Classic Crust for this dessert: (here's a copy of the whole Classic Dessert that I just gave the Channel Host) The crust is awesome and you can use it with any chilled dessert. Copy: I must share our version with you. It is worth the extra time and You will be thrilled with the outcome. Ingredients below. I use to make this when I was in College, my Roomate Loved it and we often shared the effort. Please, just trust me and try it: *Dessert Ingredients at bottom.* We use real pudding, cooked , then cooled, not cold but cooled to just lightly warm or room temp, *(with plastic wrap on top of pudding to prevent top from filming over).* We bake the crust at 350° for 20-25 minutes, set it on bakers rack to cool, it cools while prepping other ingredients. Flour, Pecans finely chopped, and Melted Butter (Kerry Gold Brand) never use margarine, it goes watery and would ruin the desert. But you can use Coconut Oil, same measure. *(3/4 Cup Melted, 1 Cup Finely Crushed Pecans, 1 1/2 C All Purpose Flour)* (I make my Puddings 1st, even a ln hour ahead, makes the process go way faster, cover them with plastic wrap *"on top of pudding"* and set aside to cool at Room Temp) There's 2 options. 1st is *"The Classic Original"* and it has an extra layer of Pudding, French Vanilla. 1. Directly on the Crust the 1st layer of vanilla, then place in freezer 15 minutes to get it to firm up. While it is chilling we make the then cream cheese layer (it has to be whipped very well, *then we fold in the Whipped cream in to keep it light with air in it.)* Then spread 1/2 easy over Chilled Vanilla layer, (back in freezer) 15 minutes, then Chocolate layer followed by other 1/2 creamed cheese back in freezer 10 minutes. Then the top layer we do French Vanilla and, then the Whipped Cream on top. So it is crust, Vanilla, cream cheese, Chocolate, creamed cheese, French Vanilla, and the whipped cream topping. If ya don't have time or patience, just do the: ___________________ *"Short Cut Version"* 2. Crust, Chocolate 1st, chill, full Cream Cheese layer, Vanilla, then Whipped Topping. *But ya have got to make it at least 1 time with real pudding, "Jello Cook and Serve", and be sure to let the Puddings cool to at least just warm THEN CHILL in freezer before the Cream Cheese layer.* Be sure to whip that cheese but good and then fold in the whip cream with a spatula to keep it light, and spread over Chocolate Pudding, (we would let that fully chill before Vanilla Layer) then just add Topping with *real Whipped Cream.* ▶ If you don't have time to make homemade Whipped Cream, use the *"Redi-Whip in the Can,"* it is real Whipped cream. Cool Whip isn't. This #2 way is layered: Crust, Chocolate, Cream Cheese, Vanilla (add 1/4 teaspoon Real Vanilla Extract, it makes it taste French Vanilla) and then the Top Whipped Cream. *You will love this, it tastes soooooo much better than the instant quick stuff.* A friend made it and I had it 2 times, it just isn't close. Note, Make the puddings ahead, cover with plastic wrap and just let them set at room temperature to cool, (I leave a corner open to let the heat escape and just spoon up the film part and enjoy it myself.) if you try to chill these too quick they will take on moisture and that would ruin the dish. Extremely finely grade a few Pecans and dust the Top, it will look like a Dessert from the Ritz Carlton. Enjoy, Enjoy, and if you don't want to be hounded to make it often, limit who gets to have some. Strangers will Propose to ya! 😁 I'm tellin' ya! They will propose! Beth Tennessee, USA 1 Large Box of Chocolate Jello Pudding, *Cook and Serve* (not instant) 1 Large Box of Vanilla Jello Pudding, *Cook and Serve* 3/4 Cup Melted *"Kerry Gold Sweet Cream Butter"* (may split or replace with Coconut Oil to manage fat content) 1 1/2 C All Purpose Flour (Pour butter over Pecans and add Flour about a 1/2 Cup then by 1/4 Cup until full incorporated, press into "lightly greased" Baking Dish or Aluminum pan (or line pan with Parchment Paper, just bottom or cut an angled from all 4 corners to fit depth of your pan) 1 Bar of Philadelphia Cream Cheese Room Temp, or the Whipped Cream Cheese Must be Philly brand do not substitute. 1/3 Cup Confectioners/Powdered Sugar 1 Cup Finely Chopped Pecans Whipped Cream for the Cheese Layer and the Top Best Wellbeing ...
Yes I think on a lot of foods if you just put a simple touch to it like that with the whip cream it makes the whole presentation better. Thank you for the comment and watching the video.
I made this years ago with several other desserts and thought, oh this isn’t anything too fancy, the pan emptied and guests absolutely loved it! I lost the recipe and can’t believe I found it again!!!
I’ve been eating this dessert from Granny Sue’s kitchen for years. She has kept this recipe secret and wouldn’t share it with anyone. Now this? LOL! It is probably my favorite dessert and I especially love it with Thanksgiving and Christmas dinners at her house although I could eat it every day until I fell into a diabetic coma! This is a must-make dessert. You won’t be disappointed.
Thank you Loren, yes you've had this desert many times and it is delicious. My brother in-law absolutely loved this desert and called it diabetic coma in a pan lol. Thanks for watching and thanks for the comment. Next time I make it I'll make sure to give you a ring so you can stop by and have some.
@@cookingwithgrannysue
Trust me 😘
I must share our version with you.
It is worth the extra time and You will be thrilled with the outcome. Ingredients below.
I use to make this when I was in College, my Roomate Loved it and we often shared the effort.
Please, just trust me and try it:
We use real pudding, cooked , then cooled, not cold but cooled to just lightly warm, *(with plastic wrap on top to prevent top from filming over).*
We bake the crust at 350° for 20-25 minutes, set it on bakers rack to cool, it cools while prepping other ingredients.
(I make my Puddings 1st, even a ln hour ahead, makes the process go way faster, cover them with plastic wrap *"on top of pudding"* and set aside to cool at Room Temp)
There's 2 options.
1st is *"The Classic Original"* and it has an extra layer of Pudding, French Vanilla.
1. Directly on the Crust the 1st layer of vanilla, then place in freezer 15 minutes to get it to firm up.
While it is chilling we make the then cream cheese layer (it has to be whipped very well, *then we fold in the Whipped cream in to keep it light with air in it.)*
Then spread 1/2 easy over Chilled Vanilla layer, (back in freezer) 15 minutes, then Chocolate layer followed by other 1/2 creamed cheese back in freezer 10 minutes.
Then the top layer we do French Vanilla and, then the Whipped Cream on top.
So it is crust, Vanilla, cream cheese, Chocolate, creamed cheese, French Vanilla, and the whipped cream topping.
If ya don't have time or patience, just do the:
___________________
*"Short Cut Version"*
2. Crust, Chocolate 1st, chill, full Cream Cheese layer, Vanilla, then Whipped Topping.
*But ya have got to make it at least 1 time with real pudding, "Jello Cook and Serve", and be sure to let the Puddings cool to at least just warm THEN CHILL in freezer before the Cream Cheese layer.*
Be sure to whip that cheese but good and then fold in the whip cream with a spatula to keep it light, and spread over Chocolate Pudding, (we would let that fully chill before Vanilla Layer) then just add Topping with *real Whipped Cream.*
▶ If you don't have time to make homemade Whipped Cream, use the *"Redi-Whip in the Can,"* it is real Whipped cream. Cool Whip isn't.
This #2 way is layered:
Crust, Chocolate, Cream Cheese, Vanilla (add 1/4 teaspoon Real Vanilla Extract, it makes it taste French Vanilla) and then the Top Whipped Cream.
*You will love this, it tastes soooooo much better than the instant quick stuff.* A friend made it and I had it 2 times, it just isn't close.
Note, Make the puddings ahead, cover with plastic wrap and just let them set at room temperature to cool, (I leave a corner open to let the heat escape and just spoon up the film part and enjoy it myself.) if you try to chill these too quick they will take on moisture and that would ruin the dish.
Extremely finely grade a few Pecans and dust the Top, it will look like a Dessert from the Ritz Carlton.
Enjoy, Enjoy, and if you don't want to be hounded to make it often, limit who gets to have some. Strangers will Propose to ya! 😁
I'm tellin' ya! They will propose!
Beth
Tennessee, USA
1 Large Box of Chocolate Jello Pudding, *Cook and Serve* (not instant)
1 Large Box of Vanilla Jello Pudding, *Cook and Serve*
3/4 Cup Melted *"Kerry Gold Sweet Cream Butter"* (may split or replace with Coconut Oil to manage fat content)
1 1/2 C All Purpose Flour
(Pour butter over Pecans and add Flour about a 1/2 Cup then by 1/4 Cup until full incorporated, press into "lightly greased" Baking Dish or Aluminum pan
(or line pan with Parchment Paper, just bottom or cut an angled from all 4 corners to fit depth of your pan)
1 Bar of Philadelphia Cream Cheese Room Temp, or the Whipped Cream Cheese
Must be Philly brand do not substitute.
1/3 Cup Confectioners/Powdered Sugar
1 Cup Finely Chopped Pecans
Whipped Cream for the Cheese Layer and the Top
Please let me know when you have time to try it.
Best Wellbeing ...
This is the crust I have been trying to find! My grandmother who died at age 102 took that recipe to the grave with her. So simple. Thank you, thank you, thank you. BTW grandma use to also use other types of pudding my favorite was the pistachio. What memories.
Here is the Pecan Version, it is the Classic Crust for this dessert:
(here's a copy of the whole Classic Dessert that I just gave the Channel Host)
The crust is awesome and you can use it with any chilled dessert.
Copy:
I must share our version with you.
It is worth the extra time and You will be thrilled with the outcome. Ingredients below.
I use to make this when I was in College, my Roomate Loved it and we often shared the effort.
Please, just trust me and try it: *Dessert Ingredients at bottom.*
We use real pudding, cooked , then cooled, not cold but cooled to just lightly warm or room temp, *(with plastic wrap on top of pudding to prevent top from filming over).*
We bake the crust at 350° for 20-25 minutes, set it on bakers rack to cool, it cools while prepping other ingredients.
Flour, Pecans finely chopped, and Melted Butter (Kerry Gold Brand) never use margarine, it goes watery and would ruin the desert. But you can use Coconut Oil, same measure.
*(3/4 Cup Melted, 1 Cup Finely Crushed Pecans, 1 1/2 C All Purpose Flour)*
(I make my Puddings 1st, even a ln hour ahead, makes the process go way faster, cover them with plastic wrap *"on top of pudding"* and set aside to cool at Room Temp)
There's 2 options.
1st is *"The Classic Original"* and it has an extra layer of Pudding, French Vanilla.
1. Directly on the Crust the 1st layer of vanilla, then place in freezer 15 minutes to get it to firm up.
While it is chilling we make the then cream cheese layer (it has to be whipped very well, *then we fold in the Whipped cream in to keep it light with air in it.)*
Then spread 1/2 easy over Chilled Vanilla layer, (back in freezer) 15 minutes, then Chocolate layer followed by other 1/2 creamed cheese back in freezer 10 minutes.
Then the top layer we do French Vanilla and, then the Whipped Cream on top.
So it is crust, Vanilla, cream cheese, Chocolate, creamed cheese, French Vanilla, and the whipped cream topping.
If ya don't have time or patience, just do the:
___________________
*"Short Cut Version"*
2. Crust, Chocolate 1st, chill, full Cream Cheese layer, Vanilla, then Whipped Topping.
*But ya have got to make it at least 1 time with real pudding, "Jello Cook and Serve", and be sure to let the Puddings cool to at least just warm THEN CHILL in freezer before the Cream Cheese layer.*
Be sure to whip that cheese but good and then fold in the whip cream with a spatula to keep it light, and spread over Chocolate Pudding, (we would let that fully chill before Vanilla Layer) then just add Topping with *real Whipped Cream.*
▶ If you don't have time to make homemade Whipped Cream, use the *"Redi-Whip in the Can,"* it is real Whipped cream. Cool Whip isn't.
This #2 way is layered:
Crust, Chocolate, Cream Cheese, Vanilla (add 1/4 teaspoon Real Vanilla Extract, it makes it taste French Vanilla) and then the Top Whipped Cream.
*You will love this, it tastes soooooo much better than the instant quick stuff.* A friend made it and I had it 2 times, it just isn't close.
Note, Make the puddings ahead, cover with plastic wrap and just let them set at room temperature to cool, (I leave a corner open to let the heat escape and just spoon up the film part and enjoy it myself.) if you try to chill these too quick they will take on moisture and that would ruin the dish.
Extremely finely grade a few Pecans and dust the Top, it will look like a Dessert from the Ritz Carlton.
Enjoy, Enjoy, and if you don't want to be hounded to make it often, limit who gets to have some. Strangers will Propose to ya! 😁
I'm tellin' ya! They will propose!
Beth
Tennessee, USA
1 Large Box of Chocolate Jello Pudding, *Cook and Serve* (not instant)
1 Large Box of Vanilla Jello Pudding, *Cook and Serve*
3/4 Cup Melted *"Kerry Gold Sweet Cream Butter"* (may split or replace with Coconut Oil to manage fat content)
1 1/2 C All Purpose Flour
(Pour butter over Pecans and add Flour about a 1/2 Cup then by 1/4 Cup until full incorporated, press into "lightly greased" Baking Dish or Aluminum pan
(or line pan with Parchment Paper, just bottom or cut an angled from all 4 corners to fit depth of your pan)
1 Bar of Philadelphia Cream Cheese Room Temp, or the Whipped Cream Cheese
Must be Philly brand do not substitute.
1/3 Cup Confectioners/Powdered Sugar
1 Cup Finely Chopped Pecans
Whipped Cream for the Cheese Layer and the Top
Best Wellbeing ...
Did she have a vanilla or banana pudding layer in there? Did it by chance also have a hint of rum flavor ing?
This dessert looks fantastic and easy to make. Thanks for sharing.
It is easy and really good. Thanks for watching and also for the comment.
I have to do this dessert looks like a good cool summer dessert.
Is it supposed to be 1 stick butter or 1 cup bc it looks like u used 1 stick butter not 1 cup.
I have been looking for this recipe! Been years since I made it. Thank you! ❤
the design you did at the end on the whip cream so simple but made it look so neat God Bless!!!
Yes I think on a lot of foods if you just put a simple touch to it like that with the whip cream it makes the whole presentation better. Thank you for the comment and watching the video.
That's a winner!!!
I made this years ago with several other desserts and thought, oh this isn’t anything too fancy, the pan emptied and guests absolutely loved it! I lost the recipe and can’t believe I found it again!!!
The nuts in that crust is what makes it
Wow
Looks yummy! Definitely will make this soon
Yummy and awesome!!!
Thank you 😋
I'M so making this. Great looking dessert.
If you make it be sure and get your slice first because it goes fast. Thanks for watching and commenting.
This so good thank you so much for sharing
My granny always made this for Thanksgiving and its a delicious dessert no matter how hard I try I can't make it like she did
Looks delicious. You made it look so easy
This reminds me soo much of my grandma, thanks for the tutorial
Woah that's genius, no need to manually cut butter into flour. And it looks so good. Will try later
I am so going to make this right now
I put almond slivers in my doe.
Should you chill it before serving it?
I put my pecans in the crust mix
I did the crust mixture in a baggie with my little one 🙂
Lemon on one half and chocolate on the other half
Now that's what I call death by dessert lol.
recipe please
Anyone help!!!! Do I add 1 cup sugar or 1 stick butter!!? I’m trying to make this for Christmas Eve supper tonight and idk what to do!!!!??????!!!!!
It is still too soft, I don't think 5 cup milk is correct and chill cake in frig 1 hour.
She used 2 packets of pudding 2 1/2 cups for each packet