Kit Kat Dessert

My in-laws, Henry and Mary, are celebrating their 60th wedding anniversary this year.  Their extended family is getting together this weekend, camping in the mountains.  There will be twenty of us, including small children.  When we get together as a family on these camping weekends, we divide up the meals.  My sister-in-law Arleen is making dinner Saturday evening.  My other sister-in-law Pauline and I, at my behest, got our heads together to come up with a special dessert for Saturday evening’s meal.  It had to be portable, suitable for all ages, and fit in a small RV fridge or cooler.  And, of course, something that my in-laws would like.  Pauline test drove a dessert last week that she pronounced “too eggy-tasting” (Henry does not like eggs by themselves. If they are in baking, he is fine).  The dessert she test drove was an almond torte which happened to be gluten free, and I wonder if the lack of flour made the egg taste more prominent.  Cheesecake was suggested, however, careful questioning by myself revealed my father-in-law is not fond of cheesecake.  We eventually concluded that the dessert below fit our criteria.  We are hoping Henry likes cream cheese.

Don’t be daunted by the length of this recipe, it is easy and comes together quickly.  It is a perfect summertime dessert as no oven needs to be turned on.

1st Layer: Mix together:

½ cup of melted butter or margarine

2 cups graham crumbs

1/3 cup white sugar (optional)

Press into the bottom of 9 x 13 pan.

2nd Layer, mix together with mixer:

1 cup of icing sugar

8 ounce package cream cheese

¼ cup of butter

Spread evenly over layer one.

3rd Layer, mix together:

1 pkg of instant chocolate pudding, prepared as per package directions

3 smashed kit kat bars

Spread evenly over layer two.

4th Layer:

Spread 1 tub of cool whip evenly over layer 3.

Sprinkle 1 smashed kit kat bar on top of cool whip.

Put in fridge to chill.

Now that I have made this once, and not being fond of packaged pudding and cool whip, I would make the chocolate pudding from scratch and use real whipping cream for the top layer.  Made that way, it would have to be eaten the same day it was made, as the whipped cream could start to separate.

Tropical Oats (Oatmeal with Banana, Mango and Coconut)

2 c. water

1/2 c. steel cut oats*

Bring water to a boil.  Add oats. Reduce heat to a simmer and cook until oats are thickened (about 20 – 30 minutes).

Add to the pot and combine:

1/2 c. dried coconut flakes

6 pieces of dried mango, roughly chopped

2 T. brown sugar

1 banana, sliced

1/2 tsp. vanilla

Serves two.  Serve with milk or milk substitute.

*Large flake oats can also be used – increase oats to 1 c. and cook until thickened.