80 lines
1.7 KiB
Markdown
80 lines
1.7 KiB
Markdown
+++
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title = "Chipper"
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author = ["KemoNine"]
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publishDate = 2023-01-01
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lastmod = 2023-01-01
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draft = false
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layout="recipe"
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image="amanda-jones-aJqfBkJdlR4-unsplash.jpg"
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imagecaption="A close up of a single raspberry with no background. The image was obtained from Unsplash at https://unsplash.com/photos/aJqfBkJdlR4"
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date="2023-01-01"
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AuthorName="KemoNine"
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AuthorURL="https://culinary.kemonine.info"
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category="Sweet"
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cuisine="Sweet"
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+++
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## Crust {#crust}
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- 1 stick margarine
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- 1 cup flower
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- Mix together
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- Pat into 9x13 pan
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- Bake @ 350F 10-15 mins ; until dry
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- **Cool**
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## Filling {#filling}
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- 8oz cream cheese
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- 1 cup cool whip
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- 1 cup powdered sugar
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- instant pudding (your favorite flavor)
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- 1 3/4 - 2 cups milk
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- Mix cream cheese, cool whip and powdered sugar well and spread over crust
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- Mix 1 large instant pudding with milk
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- Spread over
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- Add whipped topping
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- Refrigerate
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Hint: mix crust in pan & pat firmly in bottom
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## Short Version {#short-version}
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- Butter and flower mix until cornmeal consistency
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- Press into pan to line it
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- Bake @ 350F for 10-15 mins
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- Cool - this is **required**
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- Add filling
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- Basically fruit pie filling (no bake)
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- Jams / preserves
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- 1 cup powdered sugar
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- 8oz cream cheese
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- 1 cup whip cream or cool whip
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- Mix together until smooth
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- Spread over filling
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- Chill
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- Serve
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## Raspberry {#raspberry}
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- 1 large raspberry jello
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- 2 tbsp corn starch (stir into jello)
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- 1 qt mashed raspberries
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- 1 1/2 - 1 3/4 cup water
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- Bring to boil on medium heat
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- Stir, it will get sort of thick like fudge when it runs from spoon
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- Cool before final topping
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- Bake crust
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- Cream cheese filling
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- Cooled raspberry filling
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- Topping
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- Refrigerate
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