Today marks the end of a DECADE of teaching for me.
The last day of school has FINALLY come! Tradition seems to be that summer kind of kicks off with barbecuing on Memorial Day, but if you’re a teacher (or a parent…or a kid!) summer really isn’t here until school is O-U-T.
For me, today is the day.
Since it’s my day to celebrate and since I declare summer officially here, I’ve GOT to share one of my favorite summer desserts with you.
My mom has been making this for years — long before I was born. The story goes that she and some friends once called it ‘Better than Robert Redford,’ but she decided once she had kids it needed a more kid-friendly name. Thus, I present to you Chocolate Cloud.
Every layer in this is simple, but makes for a delicious combination. The crust is three basic ingredients, but so full of flavor, especially with the layers of sweetness.
If you’re a little tentative about baking or don’t have a lot of time, this is a good one. Just don’t try to make it an hour before you need it. It will need a little time to set up. Enjoy and hopefully this will become a favorite of your family as well!
1 cup flour
1 cube butter, chilled
1 cup finely chopped nuts (I use walnuts)
Preheat oven at 350. Combine ingredients like you are making a pie crust. I like to use my food processor and pulse the flour and butter until combined and then mix in the nuts and pulse a few more times.
Press into a 9×13 pan. Bake for 15 minutes. Let cool.
8 oz. cream cheese
1 cup sugar
1/2 of a large container of Cool Whip
Spread on cooled crust. (A large off-set spatula works great for this!)
1 large package instant vanilla pudding
1 large package instant chocolate pudding
3 cups milk
1 tsp. vanilla
Beat until smooth. Spread on top of cream cheese/Cool Whip mixture. Top the pudding layer with remaining cool whip. Garnish with chocolate shavings (get out your vegetable peeler and a chocolate bar!) if desired. Refrigerate until ready to serve.