Ingredients
PATTI VDRJ67A
3 cup milk, cold
2 small instant chocolate pudding
8 oz cool whip topping, thawed
1/2 cup chocolate syrup
12 oz prepared marble pound cake cut int, o 1/2 cubes
4 heath bars, 1.4 oz each, chopped
Directions
Pour milk into a large bowl. Add pudding. Beat with a wire whisk for 2
minutes. Let stand for 5 minutes. Gently stir in 2 cups of Cool Whip.
Arrange half of the cake cubes in a 3-1/2 quart serving bowl. Drizzle
with half of the chocolate syrup. Add half of the chopped candy bars
then half of the pudding mixture. Repeat layers ending with pudding
layer. Refrigerate for at least 1 hour or until ready to serve.
Garnish with remaining whipped topping. Sprinkle with additional
hopped candy if desired. Store any leftovers in refrigerator.
Servings: 12 servings
Chocolate Layered Dessert * Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We can follow the history of written recipes far back into distant history, in truth as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, sadly, these ancient recipes were just simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to academics is a series of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into Roman times 25BC a roman called Apicius wrote a number of documents describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans made use of many different herbs, including some that we all recognise such as basil, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new herbs and spices created an eruption in books on cooking, the majority of which are kept safe in private libraries. During the next few centuries, the powerful and rich houses competed with each other to lay on the best banquets, and as a consequence, the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, cook books were in high demand, due to more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Chocolate Layered Dessert _ recipe.
