An easy vegetarian version of tortilla soup. I'm writing it here in its basic, mild form, but you can turn up the heat by adding tabasco, using a hot enchilada sauce, or throwing in some diced jalapeno or chipotle.
Fresh berries in and on whipped, chilled cream cheese would have been enough. But no. We're upping the ante with a chocolate chip cookie crust. Pure heaven.
This CHIPS AHOY! House recipe contains frozen pound cake, philadelphia cream cheese, cookie, candy-coated chocolate pieces, baker's semi-sweet chocolate and more.
Whether it's fashion or food, knowing how to pull off layers is key. Master this impressive but easy dessert technique with our scrumptious pudding-and-pound-cake treat.
Southern Living April 2007. This is on the menu for the next night we have Mexican food. I'm posting the recipe as written, but I will probably cut the recipe down for us. The cook time I listed is the time to chill the eggs before serving.
