Stack Pudding Recipes

Steps:

• layer 1.
• mix ingredients together and press into greased 9 X 13 pan.
• bake for 15 minutes at 350 degrees.
• let cool completely.
• layer 2.
• mix ingredients together and pour over layer 1.
• layer 3.
• mix ingredients together and pour over layer 2.
• layer 4.
• spread cool whip over layer 3.
• garnish with pecans and/or chocolate curls.
• to make chocolate curls--chill chocolate candy bar and"shave" with a vegetable peeler.
• chill.
• {ihave made this with walnuts in the crust and used butterscotch pudding-- it's all good!
• }.

Steps:

• Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
• Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
• Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
• Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

Steps:

• 1. Crust- Melt butter. Mix together with flour, sugar and 1/2 cup of the pecans. Press into 9x13 greased baking dish. Bake at 350 for 20 minutes.
• 2. Mix together cream cheese, powdered sugar. Fold in 2 cups of Cool Whip. Spread this over cooled crust.
• 3. Blend together pudding and milk until thick. Spread over cream cheese layer. Cover with remaining 2 cups of Cool Whip and sprinkle with remaining pecans. Keep in refrigerator.

Steps:

• Bring a pan of water to the boil and poach the eggs. Remove the eggs with a slotted spoon and keep warm.
• Tip the asparagus spears into the water and cook for 3 mins. Meanwhile, grill or pan-fry the black pudding until crispy on the outside. Make stacks of black pudding, a handful of watercress and the asparagus, and top each with an egg.