Layered Wonderful Dessert (Original Recipe) 

Nutty shortbread crust with a white creamy layer then rich chocolate pudding or cherry pie filling and more whipping cream to top it off.

      -TWO 9x13 PANS-
1 1/2 c softened salted butter
2 c white flour
2 c blended almonds
     Creamy Layer
32 oz softened cream cheese
2 c heavy whipping cream
speck salt
about 4 c powdered sugar
     Chocolate Pudding
2 c sugar
1 c baking cocoa
1/4 t salt
1/3 c white flour OR Clear-Jel
6 c milk
3 beaten eggs
1/4 c butter
1 T vanilla
    2 cans Cherry Pie Filling
      -9x13 SIZE-
3/4 c softened salted butter
1 c white flour
1 c blended almonds
     Creamy Layer
16 oz softened cream cheese
1 c heavy whipping cream
speck salt
about 2 c powdered sugar
     Chocolate Pudding
1 c sugar
1/2 c baking cocoa
1/8 t salt
3 T white flour OR Clear-Jel
3 c milk
2 beaten eggs
2 T butter
1 T vanilla
    1 can Cherry Pie Filling

Blend almonds in blender until fine.  In mixer bowl with cookie paddles, mix flour, almonds and butter until crumbly.  Press firmly in 9x13 pan(s).  Bake 350* 20-22 minutes until golden brown.  Let cool slightly.  Pour slightly cooled pudding on crust.  Cover with plastic wrap right on pudding and refrigerate until thoroughly cool.

Creamy Layer
Whip cream cheese, whipping cream, salt, and powdered sugar together in mixer with whips until cream is stiff.  Spread on very cool pudding layer.  OR on crust and top with pie filling.

Chocolate Pudding
With burner set to #5, in large pot, mix sugar, cocoa, salt and flour OR clear-jel with whip.  Add a little milk and stir till smooth.  Mix in eggs, then rest of milk.  Stir till very smooth.  Stir in butter.  Using a wooden spoon, be sure to stir around edges of pot, heat on #3 till thick and smooth and boils gently a few minutes.  (It can take a long time.)  Remove from heat and add vanilla.

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