This dip tastes a lot like jalapeno poppers. It is really good without it, but I think next time I make it I am going to fry up 1/2 a package of bacon and crumble it in the dip. Also, if you want to bake this in the oven, spray a 9 x 9 pan with Pam and bake at 350 until it is all melted.
4 oz. can of green chilies
4 oz. can of jalapenos (or the equivalent- I had a jar of jalapenos and just filled up my empty can of green chilies to see if I had enough)
2- 8 oz. blocks of cream cheese
1 c. mayo
1 c. shredded cheddar
1/2 c. shredded Parmesan cheese
1/2 t. pepper
Mix it all together in a medium sized crock pot and serve with Frito's when warm and melty.
This next thing is not really a cake. It is another one of those layered pudding desserts. I love a cold layered pudding dessert in the summer. This is good and easy! The picture below doesn't do it justice. If you try this, make sure you have at least 8 hours, (but overnight is better) to let it set in the refrigerator. It takes that long for the graham crackers to soften.
1 box of graham crackers
1 large box of instant french vanilla pudding
3 c. plus 1/4 c. milk
1 container cool whip
1 stick of butter
1/4 c. cocoa
1 t. vanilla
4 c. powdered sugar
Butter a 9 x 13 pan. Put a layer of graham crackers on the bottom of the pan. In a large mixing bowl, add the dry pudding. Whisk in, or beat in, 3 c. of milk. When it starts to get thick, stop and fold in (with a rubber spatula) the cool whip. Spread half of the pudding on top of the graham crackers. Put another layer of graham crackers on top. Spread the rest of the pudding. Put another layer of graham crackers on top. In another mixing bowl (or rinse out the pudding one) put the powdered sugar. In a small sauce pan, put the butter, cocoa, vanilla and 1/4 c. of milk. Cook until barely boiling. Stir constantly so it doesn't burn. Pour on the powdered sugar and then whisk or beat until frosting consistency. Spread on the graham crackers. Cover and put in the refrigerator overnight.