Way back in 2004, Margaret Clemmer of the Four Holes Community and I corresponded a number of times regarding various desserts. At that time, I had run a recipe for the most common Chocolate Delight in response to a reader’s request. That triggered a search for alternate forms of the popular layered dessert.

Now, almost everyone in this region of South Carolina knows how yummy Chocolate Delight is and that it can easily be transformed into Lemon Delight just by using lemon pudding or lemon pie filling. A group of old friends and I were discussing that this past weekend. That discussion sparked me to dig up the following recipes shared by Margaret and me seven years ago. As you will see, they vary slightly from the common chocolate variety. One contains toasted coconut and the other contains fresh fruit. I hope you will try one or both of these recipes to treat your family and friends.

Smooth, creamy coconut delight

1-1/2 cups of flour

1 cup of chopped pecans, divided

1/2 cup softened margarine

1-teaspoon of vanilla flavoring

1-tablespoon of confectioners sugar

1 eight-ounce package of softened cream cheese

3 cups of milk

1 small box of instant vanilla pudding

3 cups of flaked coconut, divided

1 small container of whipped topping

For a low-fat diet, leave out the sugar and use low-fat margarine, low-fat cream cheese, low-fat milk, sugar-free instant pudding and low-fat whipped topping. 

Preheat your oven to 350 degrees. In a medium size bowl add the flour, 1/2 cup of the chopped pecans and the margarine. Blend the ingredients together very well. Press the ingredients into a medium size-baking dish and bake at 350 degrees for approximately 15 minutes or until golden brown. Remove the dish from the oven and set it off to the side to cool. In a small bowl, use a fork to mix together 1-cup of the flaked coconut and the 1-cup of chopped pecans. Lay the coconut-pecan mixture out on a cookie sheet and toast it in the oven until the coconut turns light golden brown. Remove the topping from the oven and set it to the side to cool. 

In a large bowl add the cream cheese, one teaspoon of vanilla flavoring, one tablespoon of confectioners sugar and the instant pudding mix. With an electric mixer gradually blend the milk into the cream cheese mixture. Continue blending until the mixture becomes smooth and creamy. Add two cups of the flaked coconut to the cream cheese mixture and blend it together well. Pour the pudding mixture over the baked crust. Carefully spread the whipped topping over the cream cheese mixture in the baking dish. Top the whipped topping with the toasted coconut flakes and chopped pecan mixture, gently spreading the mixture from one end to the other. Place the baking dish into the refrigerator and chill the mixture until firm and set. This recipe makes approximately 12 servings.

Quite refreshing peach delight

First layer

1 cup self-rising flour

1 stick margarine (melted)

1 cup finely chopped pecans

Mix these ingredients together and pat the crust into a 9x13 baking dish. Bake this crust on 350 for about 20-25 minutes or until lightly browned around edges. Cool it completely.

Second layer

8 ounces cream cheese, softened

2-1/2 cups 10X powdered sugar

8 ounces container Cool Whip

Cream together the cream cheese and 10X powdered sugar. Blend in the Cool Whip. Spread this over cooled crust. Refrigerate the dish until the next layer is ready.

Third layer

4 cups fresh peaches, cut up

Fourth layer

1 cup sugar

3-1/2 tablespoon cornstarch

4 tablespoon peach Jell-O

1 cup water

Mix well and cook until it is thick and clear. Cool this mixture completely. (I cook this while my crust is cooking so it will cool. In fact, you may want to refrigerate the Jell-O mixture in the pot to cool it more quickly.) Spread the peaches over second layer and pour this cooled Jell-O mixture over the peaches. Refrigerate this dish until it is congealed. Spread additional Cool Whip over it and chill it for several hours or overnight before serving. This recipe makes approximately 15 servings.

Contact writer at tgmhatchell@yahoo.com.