2023-01-01 23:39:56 +00:00
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Chipper · KemoNine' s Culinary Notebook
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< h1 class = "nav-title title-shadow white" > KemoNine' s Culinary Notebook< / h1 >
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< h1 class = "post-title center m1 sm-mt3" itemprop = "name" > Chipper< / h1 >
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Published: January 1, 2023
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Chef:
< a href = "https://culinary.kemonine.info" > KemoNine< / a >
•
Category: < a href = "https://culinary.kemonine.info/category/sweet/" > < span itemprop = "recipeCategory" > Sweet< / span > < / a >
•
Cuisine: < a href = "https://culinary.kemonine.info/cuisine/sweet/" > < span itemprop = "recipeCuisine" > Sweet< / span > < / a >
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< div class = "sm-col-8 mx-auto" itemprop = "description" > < h2 id = "crust" > Crust< / h2 >
< ul >
< li >
< p > 1 stick margarine< / p >
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< li >
< p > 1 cup flower< / p >
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< li >
< p > Mix together< / p >
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< li >
< p > Pat into 9x13 pan< / p >
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< li >
< p > Bake @ 350F 10-15 mins ; until dry< / p >
< / li >
< li >
< p > < strong > Cool< / strong > < / p >
< / li >
< / ul >
< h2 id = "filling" > Filling< / h2 >
< ul >
< li >
< p > 8oz cream cheese< / p >
< / li >
< li >
< p > 1 cup cool whip< / p >
< / li >
< li >
< p > 1 cup powdered sugar< / p >
< / li >
< li >
< p > instant pudding (your favorite flavor)< / p >
< / li >
< li >
< p > 1 3/4 - 2 cups milk< / p >
< / li >
< li >
< p > Mix cream cheese, cool whip and powdered sugar well and spread over crust< / p >
< / li >
< li >
< p > Mix 1 large instant pudding with milk< / p >
< / li >
< li >
< p > Spread over< / p >
< / li >
< li >
< p > Add whipped topping< / p >
< / li >
< li >
< p > Refrigerate< / p >
< / li >
< / ul >
< p > Hint: mix crust in pan & pat firmly in bottom< / p >
< h2 id = "short-version" > Short Version< / h2 >
< ul >
< li >
< p > Butter and flower mix until cornmeal consistency< / p >
< / li >
< li >
< p > Press into pan to line it< / p >
< / li >
< li >
< p > Bake @ 350F for 10-15 mins< / p >
< / li >
< li >
< p > Cool - this is < strong > required< / strong > < / p >
< / li >
< li >
< p > Add filling< / p >
< ul >
< li > Basically fruit pie filling (no bake)< / li >
< li > Jams / preserves< / li >
< / ul >
< / li >
< li >
< p > 1 cup powdered sugar< / p >
< / li >
< li >
< p > 8oz cream cheese< / p >
< / li >
< li >
< p > 1 cup whip cream or cool whip< / p >
< / li >
< li >
< p > Mix together until smooth< / p >
< / li >
< li >
< p > Spread over filling< / p >
< / li >
< li >
< p > Chill< / p >
< / li >
< li >
< p > Serve< / p >
< / li >
< / ul >
< h2 id = "raspberry" > Raspberry< / h2 >
< ul >
< li > 1 large raspberry jello< / li >
< li > 2 tbsp corn starch (stir into jello)< / li >
< li > 1 qt mashed raspberries< / li >
< li > 1 1/2 - 1 3/4 cup water< / li >
< li > Bring to boil on medium heat< / li >
< li > Stir, it will get sort of thick like fudge when it runs from spoon< / li >
< li > Cool before final topping< / li >
< li > Bake crust< / li >
< li > Cream cheese filling< / li >
< li > Cooled raspberry filling< / li >
< li > Topping< / li >
< li > Refrigerate< / li >
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< figcaption >
< p > < b > Pictured:< / b > A close up of a single raspberry with no background. The image was obtained from Unsplash at https://unsplash.com/photos/aJqfBkJdlR4< / p >
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