Kokomo Tribune; Kokomo, Indiana

April 14, 2014

Amish Cook shares Reese's pudding recipe

By Lovina Eicher
Syndicated columnist

---- — April is here, bringing us warmer temperatures. Monday was nice and warm.

We hung all the laundry outside on the lines. By evening all of it was dry. How nice to be able to wash the clothes and put them away the same day. It is laundry day again today but it doesn't look like we will be able to hang the clothes outside. It is rainy and very windy. I'm wondering if we could have a thunderstorm yet today.

Susan spent Tuesday evening at her friend Mose's house. Mose's sister, Marilyn, and some of her children were visiting from Iowa. Most of Mose's family gathered at their parents' house so they could all visit with her.

Sunday, my sisters Susan and Verena invited Jacob, Emma, and family and our family for dinner. They had a delicious meal. On the menu was a haystack, which is layering foods on top of each other on your plate, usually foods such as crushed Doritos, crushed saltine crackers, taco-seasoned hamburger, lettuce, tomatoes, green peppers, hot peppers, onions, spaghetties, cheese sauce, salsa and ranch dressing. For dessert there was cinnamon rolls, Reese's pudding, ice cream, peanut butter bars, finger jello, cottage cheese dessert. Homemade bread, butter and jam were also on the menu.

The men and boys spent the afternoon playing croquet and taking advantage of the nice weather. The rest of us visited and looked through the new cookbook sisters Verena and Susan put together and self-published. They gave each of us one and all the children one too. The recipes they gathered from our family members makes it very interesting. They have lots and lots of boxes of them they want to sell in stores.

The Reese's pudding recipe I made to take along Sunday was in that cookbook. I will share it with you readers.

REESE'S PUDDING

1 cup powdered sugar

1 /3 cup peanut butter

8 ounces cream cheese

3 cups whipped cream

3 cups milk

1 4-ounce instant chocolate pudding

1 4-ounce instant vanilla pudding

2 to 3 cups crushed graham crackers

1 /2 cup melted margarine or butter

8 ounces whipped topping to put on top

Reese's cups for garnish

In a 9 X 13 pan, prepare a graham cracker crust by pouring the melted margarine over the graham crackers in the pan, pressing down. Mix powdered sugar, cream cheese, peanut butter and whipped cream and pour on top of crust. Mix milk and puddings and pour over cream cheese mixture. Top with more whipped cream and garnish with Reese's cups.