Trying to decide what to make for Mother's Day Sunday Dinner has been, well, trying. I think I've figured it out, though.
We're going to have pasta and salad. For dessert I'm making something called Chocolate Wonder. The recipe was delivered to my email from the Chef's Shoppe Tid Bits, an electronic newsletter I receive. I'm including the recipe below.
So, It's going to be:
Pasta with Crab, Artichokes, Lemon, & Sage
Strawberry Spinach Salad
1/2 cup pecans (chopped)
1 stick butter
1 cup flour
Blend together and pat into a 9 X 13 inch pan. Bake 18 minutes at 350 degrees. Cool well.
8 oz cream cheese
1 cup powdered sugar
1 cup Cool Whip
Whip together and spread on cooled crust gently.
2 small packages instant chocolate pudding
3 cups cold milk
Mix together until thick and spread on cream cheese mixture.
1 cup Cool Whip spread over top.
Refrigerate at least 2 hours before serving. Can add either chopped nuts or shaved chocolate to the top to fancy it up a bit.
I'll let you know how it all turns out!