Sherri's Striped Delight

Many years ago, we lived in the Raleigh-Durham area of North Carolina and for what seemed like five minutes, Darrin's sister and her family lived within a 30 minute drive. Shortly after we arrived in North Carolina as newlyweds, however, Sherri and Mike and their two boys moved to Michigan. But during that five minutes when we lived close, we'd often find ourselves at Sherri's table for a meal.

Sherri makes iced tea like nobody's business and one evening, in addition to the tea, she made this wonderful dessert that my Man adores. Even then I knew enough to get the recipe before we left that evening.

Today, because it was Valentine's Day, Kate and I decided to make this classic which had been tragically forgotten, for entirely too long. We tinkered with a thing or two, and had such fun anticipating the surprise that would be waiting for our Valentine after dinner.

Sherri's Striped Delight
{Printable recipe HERE}
Here's what you'll need:

For the crust:
2 cups chocolate graham cracker crumbs (from 2 sleeves of chocolate graham crackers)
1/4 cup sugar
1/3 cup melted butter

For the first layer:
8 oz. cream cheese, room temperature
2 Tablespoons milk
1/4 cup sugar
1/2 of an 8 oz container whipped topping

For the second layer:
3 1/2 cups milk
2- 4 oz boxes of chocolate pudding

For the topping:
1/2 of an 8 oz. container of whipped topping
1 oz. grated chocolate (optional)

Here's what you do:

**NOTE: This will need to be refrigerated for at least an hour before serving.

Crust:
Place 2 sleeves of chocolate graham crackers into a blender or food processor and pulse until the crackers become crumbs. Pour the crumbs into a 13x9 baking dish. Add the sugar and mix evenly throughout and then add the butter and stir with a fork until evenly distributed. Press the crust into an even layer.

Layer 1:
In the bowl of an electric mixer fitted with a paddle attachment, mix the cream cheese, sugar and 2 tablespoons of milk until smooth.  Fold half of the whipped topping into the mixture with a spatula. Spread this mixture over the chocolate crumb crust.

Layer 2:
Prepare the pudding using 3 1/2 cups of milk. When it thickens, pour it over the cream cheese layer and spread evenly.

Topping:
Top the pudding layer with the other half of the whipped cream and then, if preferred, grate chocolate over the whipped cream.

Refrigerate for at least an hour before serving. Store leftover portions in the fridge.

My Man was more than thrilled to be served an old favorite for dessert...he even used more than four words to express his delight!

Thanks Sherri, for sharing that keeper with me...and for the recipe too!