I made a dessert this weekend that had one of those all-famous secret ingredients. You know the type – the kind of ingredient where it’s either shocking and you never would have guessed it, or the kind where without it the dish just wouldn’t work.
The dessert I made this weekend is a recipe I received from a friend many years ago. It’s one of those ooey, gooey, creamy, yummy desserts. The kind you definitely need a spoon to eat. And every time I make it, without fail I’m asked, “This is so good, what’s in it?”.
The answer: Apricot baby food.
Without further ado, here’s the recipe:
¼ cup margarine
1 cup graham wafer crumbs
½ cup margarine
¾ cup icing sugar
1 large egg
½ tsp almond extract
½ tsp vanilla
9 oz. strained apricot baby food
1L frozen light whipped topping (thawed)
1 tbsp sugar
¼ tsp vanilla extract
¼ tsp almond extract
2 tbsp chopped pecans
2 tbsp reserved graham crumb mixture
Melt margarine in saucepan, stir in wafer crumbs. Reserve 2 tbsp for topping. Press remaining crumbs in ungreased 8×8 inch pan.
Put all 5 ingredients into small bowl and beat until fluffy. Spread over 1st layer.
Spread apricot baby food over 2nd layer.
Fold whipped topping, sugar and flavorings together in a bowl. Spread over 3rd layer. Mix chopped pecans and reserved graham crumb mixture and sprinkle over 4th layer. [*Note: I didn't end up using all the whipped topping mixture. Just go with what feels right and your personal preference.]