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Anchored in Tradition: Chocolate Lush - KVOA | KVOA.com | Tucson, Arizona

Anchored in Tradition: Chocolate Lush

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Move over Gordon Ramsey, take a seat, Anthony Bourdain, unnamed sources have proclaimed News 4 Tucson's Nick VinZant the greatest living chef.

The announcement was made after VinZant debuted his recipe for "Chocolate Lush" during an Anchored in Tradition segment on News 4 Tucson at Four with Allison Alexander.

"I wouldn't really say it was just a dessert, it was more of an experience of taste and flavor," said News Four Tucson's Alyx Dote.

"I didn't actually get to taste it because there was a small scuffle that spread into the parking lot over the last piece," said show producer Donald Jordan. "But from what I could smell, there's really no point in eating anything else. My life won't be the same now that I've been in the presence of his creation."

To make Chocolate Lush you will need:

  • 8 tablespoons of butter
  • 1/2 cup chopped pecans
  • 1 cup powdered sugar
  • 8 ounces softened cream cheese
  • 1 cup of flour
  • 1 container of Cool Whip
  • 2 instant Jello puddings
  • 3 cups milk
  • Mini chocolate chips
  • 1 (8oz) package of cream cheese
  1. Melt butter, and then stir in flour and chopped pecans. Spread mixture onto a 9"x13" pan, bake for 15 minutes at 350 and allow to cool
  2. Mix cream cheese, half the cool whip and 1 cup of sugar in a separate bowl and then spread over cooled crust
  3. Make instant pudding and layer on top of cream cheese layer
  4. Layer on cool whip and then chocolate chips

* You can also mix in the cool whip with the pudding. Although this might be too much deliciousness for your brain to handle.

Tune in Tuesday for another segment of Anchored in Tradition. Even though there's no way it will be anywhere near as good as Chocolate Lush.

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