French Cream Slices Recipe
Ingredients
| Butter/Margarine | 1/3 Cup (16 tbs) (For the first layer:) | |
| Sugar | 1/4 Cup (16 tbs) (For the first layer:) | |
| Baking Chocolate | 1 Ounce (For the first layer:) | |
| Vanilla extract | 1 Teaspoon (For the first layer:) | |
| Egg | 1 , beaten (For the first layer:) | |
| Graham cracker crumbs | 1 1/2 Cup (16 tbs) (For the first layer:) | |
| Nuts | 1/2 Cup (16 tbs), chopped (For the first layer:) | |
| Flaked coconut | 1 Cup (16 tbs) (For the first layer:) | |
| Butter/Margarine | 1/2 Cup (16 tbs) (For the second layer:) | |
| Instant french vanilla pudding mix | 2 Tablespoon (For the second layer:) | |
| Powdered sugar | 2 Cup (16 tbs) (For the second layer:) | |
| Milk | 3 Tablespoon (For the second layer:) | |
| Butter OR Margarine - 1 tablepoon | ||
| Semi-sweet chocolate | 4 Ounce (For the Glaze:) | |
Directions
MAKING
1) To prepare the first layer, in a saucepan or double boiler set up, mix together butter, sugar and baking chocolate.
2) Over a low flame, stir the mixture gently.
3) Add in the vanilla extract along with the beaten egg. You can skip the egg at this stage and use 1/2 cup of butter or margarine instead.
4) Cook on simmer for 5 minutes, while stirring.
5) Add in the Graham cracker crumbs, chopped nuts and flaked coconut into the mixture. Mix well.
6) Take a 9-inch square pan and press the above mixture into the pan. Let the crust chill for about 15 minutes.
7) Meanwhile, prepare the second layer by creaming together the butter, vanilla pudding mix, sugar and milk. Beat till fluffy.
8) Spread the pudding mixture evenly over the first layer.
9) Let the pan chill for another 15 minutes.
10) The last step is to prepare the glaze. In a small saucepan melt the butter along with semisweet chocolate. Spread the glaze over the chilled second layer.
SERVING
11) Chill the pan once more before slicing and serving.
12) You can keep the French Cream Slices refrigerated or frozen.
1) To prepare the first layer, in a saucepan or double boiler set up, mix together butter, sugar and baking chocolate.
2) Over a low flame, stir the mixture gently.
3) Add in the vanilla extract along with the beaten egg. You can skip the egg at this stage and use 1/2 cup of butter or margarine instead.
4) Cook on simmer for 5 minutes, while stirring.
5) Add in the Graham cracker crumbs, chopped nuts and flaked coconut into the mixture. Mix well.
6) Take a 9-inch square pan and press the above mixture into the pan. Let the crust chill for about 15 minutes.
7) Meanwhile, prepare the second layer by creaming together the butter, vanilla pudding mix, sugar and milk. Beat till fluffy.
8) Spread the pudding mixture evenly over the first layer.
9) Let the pan chill for another 15 minutes.
10) The last step is to prepare the glaze. In a small saucepan melt the butter along with semisweet chocolate. Spread the glaze over the chilled second layer.
SERVING
11) Chill the pan once more before slicing and serving.
12) You can keep the French Cream Slices refrigerated or frozen.
Chef
