Breaking All My RulesPosted: January 31, 2011
In case you haven’t noticed, I’m sort of a food snob. At least when it comes to heavily processed foods.
It is just that I don’t think that it can possibly be good for your body to fill it full of chemicals you cannot pronounce. I have seen first hand how some of these chemicals impact members of my family. (More about that some other time.)
What’s more, I truly don’t understand the advantage of processed food when preparing healthy, unprocessed food can be easy and is far more tasty.
But tonight, I broke all these rules because I used Cool Whip.
I’m not a fan of Cool Whip, but I do like it mixed into the occasional dessert because it makes desserts light, creamy and fluffy.
In the fall, I pulled out my chocolate eclair dessert recipe for the first time in at least four years. This recipe is a great example of how Cool Whip can make a dish. (I realize I haven’t posted this recipe, but next time I make it, I will.)
The peanut butter cup pie recipe below is another example. I’ve had this recipe tucked away for a long time, and finally got around to making it tonight. It was yummy!
peanut butter cup pie
(adapted from Kraft Food & Family magazine Holiday 2009)
Beat the cream cheese and 1/2 cup peanut butter together well. Add the pudding powder and milk, and mix well. Whisk in the Cool Whip and pour into the pie crust.
Melt the chocolate chips in the microwave or a double boiler; stir well. Let cool slightly and pour on top of peanut butter mixture; spread. Melt leftover peanut butter and drizzle on top of chocolate layer.
Refrigerate four or more hours before serving.
**Next time I make this, I will leave out the pudding because I don’t think it added much flavor, and I would increase the peanut butter to 3/4 cups.