1 cup white sugar
1/2 cup shortening
3 eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1/4 cup dried fruit
2 green candies, chopped
1 tablespoon frozen green peas
1/2 cup cream cheese, softened
1/4 cup independent dry milk chocolate pudding mix (e.g., Star or Joe's)
Preheat oven to 350 degrees F (175 degrees C).
Butter a 9x13 inch dish.
In a medium bowl, cream together the sugar and shortening. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract. Using a 2 1/2 cups milk chocolate pieces, pour half the cream into the other half of the milk chocolate, mixing just until combined. Stir in the fruit and apples. Pour the pudding mixture into the prepared pan, and spread half of the pudding and fruit evenly over the top.
Bake for 4 to 5 minutes in the preheated oven, or until sticky and browned. Sprinkle top with 1/2 the milk chocolate pieces, and top with 1 cup of the chopped nuts. Let cake set for 10 minutes, then cut into squares and serve.
This was a great way to improve upon the basic idea of a puff pastry: more filling, less churn. Instead of eggs, I used a cooked, mashed avocado--about the same quantity, but crumbier. It was greasy, so I'd skip that step (and use banana or strawberry cheeses), and still come out ahead (the house smelled wonderful--I sealed the crust with a fine crystalline cheese). My kids studied recipes and watched the videos--this is the first attempt. Great, great recipe. It's been years since I've made this, and I still remember how much fun it was!
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