2015 Recipe Contest Submissions

Napoleon Creams


Bottom Layer:
3/4 cup butter
1/4 cup sugar
1/4 cup unsweetened cocoa
1 tsp vanilla
2 cups graham cracker crumbs
3 tbs hot water

Middle layer:
2 cups powdered sugar
1/2 cup butter
3 1/2 oz package instant vanilla pudding
3 tbs milk

Top layer:
1 cup semi-sweet chocolate chips
2 tbs butter
2 tbs white karo syrup


Bottom layer:: combine all ingredients except graham cracker crumbs in 2 quart sauce pan. Heat over medium heat until simmering. Remove from heat and stir in graham cracker crumbs. Press on bottom of greased 8 or 9 inch square pan. Cool.
Middle layer: Combine all ingredients in small mixing bowl. Beat at medium speed until smooth. Spread onto cooled crumb mixture. Refrigerate again until cool.
Top layer: Melt all ingredients in microwave at 50% power for 1 minute at a time. Stir in between and repeat until melted and smooth. Poor onto cooled cream mixture. Return to refrigerator and cool again. Keep refrigerated and serve cool.

Marie Thornton

This was found in a cookbook compiled by my grade school over 30 years ago. It has stood the test of time and is a favorite amongst my extended family, friends, kids, and their friends. It has even been requested as a birthday cake by my daughter! I have yet to find anyone else who has had it prior to sampling from our kitchen. We freely share the recipe, as something this decadent should not be kept secret.