Thursday, May 19, 2011

Georgie Porgie

This came from a friend of my mom's. We loved this so much as kids that we would ask for it for our birthdays. First is the original recipe, followed by the mint rendition I made.

Original Georgie Porgie


1 C flour

1/2 C margarine or butter

1 C nuts, chopped

Blend flour, butter, and nuts with a pastry cutter. Press into 9x13" pan. Bake 20 minutes at 350 degrees. Cool.

We also like to do an oreo crust of about 16 crushed oreos mixed with 2 tbsp melted butter and pressed into the bottom of a 9x13. Refrigerate while preparing the next layer.

First Layer:

1 C powdered sugar

1 8 oz pkg cream cheese, softened

1 12 oz carton cool whip, divided

Mix powdered sugar and cream cheese until smooth. Stir in 3 cups of the cool whip. Spread over the cooled crust. Chill.

Second layer:

1 (6oz) pkg instant chocolate pudding

1 (6 oz) pkg instant vanilla pudding

4 C milk

Mix pudding mixes with milk. Pour over cream cheese layer. Chill.

Third Layer:

When pudding is set, spread remaining cool whip over top. Sprinkle with grated candy bar or nuts if desired. Chill for 2 hours or until served.

Mint Variation

Crust- Use mint oreos instead of the regular oreo crust. There is a mint chocolate pudding mix you can use or about 1/2- 1 tsp mint flavoring in the pudding layer. I chopped up about 15 andes mints and added that to the pudding layer. Then I used a potato peeler to shave a couple andes mints for decoration.

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