Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
You're reading one of recipes available free. Full library with Gastronome.
Combine flour, margarine and pecans in bowl; mix well. Spread evenly in ungreased 9 x 13-inch baking dish. Bake at 350° for 20 to 25 minutes or until golden brown. Cool. Blend cream cheese, confectioners sugar and 1 cup whipped topping in bowl. Spread in prepared dish. Prepare vanilla and chocolate pudding mixes individually using package directions reducing milk to 1 1/2 cups each. Layer puddings over cream cheese mixture. Cover with remaining 3 cups whipped topping. Chill, covered, until serving time. Yield: 15 servings.