In the Kitchen with Judy. #2

Once again I find myself looking for more of Mama's comfort food.  Tonight it is her Tacos!  You just can not beat homeade tacos.... So heat that skillet up! Grab the olive oil, corn tortillas and serve up some great tacos! ( just for the record, my Aunt Rosie also was a taco expert... As is her daughter in law, Yvette DePriest )

In the Kitchen with Judy

As many of you know, my mom left this life in 1988.  She was far too young and had so much more to give... and the selfish child that I am,  wants her back.  Two of the things that keeps her close to me are church ( she loved church, she loved singing and most importantly she loved our Lord) and she loved to cook.   When I am missing her more than usual, I often find myself in the kitchen (thus the title)  attempting one of her recipes.   Now for clear clarification... my mom did NOT use recipes... She cooked from scratch without any help.  She  could eat something and then go home and recreate it... One time we were in Duncan at WoolWorth's (long time ago) at their little café.  They had a strawberry pie... she had a slice.. figured out what she thought it was and of course went home and created it.. And it was better than theirs!  Anyway.... Here is her version of "Sexy Pie"... according to my daughter Amy, the original was called "Better than sex pie" and Mom did not like the title, so she renamed it! 
  Hope you enjoy!
 Sexy Pie       

Ingredients:   1 cup flour            1 stick butter    1/2 cup chopped pecans (PEE CAns or pa cons depending on your
                                                                                                area of the neighborhood)
                         1 cup powdered sugar        8 ounces of Philly Cream Cheese          1 Large container of Cool Whip
                         1 large Chocoalate Instant Pudding              1 Large Vanilla Instant Pudding     
                         1 chocolate bar, grated or a handful of semi sweet chocolate morsels


Crust:            1 cup flour, 1 stick butter   (double as you need it for larger batches)  chopped pecans
                       Mix together and press in pan.  Bake at 350* until golden brown.  Remove and completely cool


Filling            Layer 1:  1 cup powdered sugar, 8 ounces of Cream Cheese, 1 cup Cool whip
                                  Beat powdered sugar and cream cheese until smooth, add cool whip and mix thoroughly.
                                  Spread on top of COMPLETELY COOLED CRUST.

                       Layer 2        1 Large package of Instant Chocolate Pudding mixed as directed only use 2 2/3 cups of milk
                                            Spread on top of cream cheese layer

                       Layer 3        1 Large package of Instant Vanilla Pudding, mixed as directed, only use 2 2/3 cups of milk.
                                            Spread on top of chocolate pudding layer.

                        Layer 4         Cool Whip (enough to cover top)  Spread on top of vanilla pudding layer

                      The original recipe says to grate a chocolate bar on top for garnish... I am lazy... I sprinkled semi sweet chocolate chips 
                      on top!