If there’s one person who likes snickerdoodles more than me, it’s my Pop! They rank right up there with oatmeal-walnut, and plain sugar cookies. But if given the choice, he’s not picky. So I can without a doubt say, Pop would be all about this Snickerdoodle Lush Pudding Dessert.
The five layers in this smooth stratification reminds of the layers I used to see flying over Bryce Canyon and Death Valley National Parks. It’s a really cool thing to say you’ve lived in a national park, but it’s even neater to say you’ve flow over national parks with your pilot Pop. In fact, my Pop was the first park pilot for Death Valley National Park in the 90’s. Prior to the this, any air-based search and rescue was flown by federal agencies outside of the park, such as Bureau of Land Management. This non-commercial airport is unique because it sits 210 feet below sea level on the valley floor at Furnace Creek.
Since Pop owned his own plane, he often volunteered his time to look for lost hikers and others unaccounted for. On one of his search flights, I tagged along. A hiker decided to walk across the valley floor somewhere along the road to Badwater on Death Valley’s southern end. We flew back and forth along a linear flight path over and near where the hiker’s car was parked. Unfortunately we never located him, but what the hiker failed to do was pack enough water with him. By the time the rangers found him, the poor soul was shriveled up.
On more positive occasions, Pop was my air-chauffeur when I cleaned house for one of the park rangers. We’d fly from the Furnace Creek airport to the Stovepipe Wells airport, about 19 road miles north or about 10 minutes flight time. I’d get dropped off, while Pop logged flight hours or practiced his touch-n-goes. After scrubbing toilets or peeling cooked spaghetti off the kitchen ceiling and walls, Pop picked me up and we’d fly home. Flying to Stovepipe Wells gave us some great views of the nearby sand dunes.
After Pop retired from the National Park Service he flew scenic air tours. Some visitors wanted a unique view above southern Utah’s Bryce Canyon National Park. The Bryce Canyon Airport sits considerably higher than Furnace Creek, at an elevation of 7,586 feet. According to Pop, both low and high elevations pose unique flight challenges. But both parks have amazing views!
What’s amazing is this easy Snickerdoodle Lush Pudding Dessert! Almost completely no-bake, the bottom crust is the only layer needing time in the oven. The crust is a flaky blend of pecans, brown sugar and butter among other things. From here on out, if you can open a box and use a beater, you’re good to go!
The next cream cheese-based layers are swirly-twirly cinnamon goodness. Thick, creamy vanilla pudding goes on after that, and is topped with a final layer of whipped topping…I love extra creamy Cool Whip for this! Sprinkle the top with additional cinnamon and you’re on your way to snickerdoodle inspired goodness! In the picture, I used cinnamon-flavored baking chips for garnish. They’re not required, but give each bite an extra blast of spice. Chill for at least an hour and serve.
Here’s to all of those spectacular stratified layers in National Parks across this great country and to the guys like my Pop (and gals) who have flown over them through the years!
If you’re interested in other snickerdoodley goodies, check these recipes out too!
PrintSnickerdoodle Lush Dessert
A traditional snickerdoodle cookie in five-layers of pudding dessert!
Ingredients
For Crust:
1/2 cup pecans, finely chopped
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup brown sugar, packed
1 cup all-purpose flour
1/2 tsp. cream of tartar
1 tsp. cinnamon
For Layers:
1 cup powdered sugar, sifted
1–8 ounce package cream cheese, at room temperature
2–8 ounce containers whipped topping, like Cool Whip
1–1/2 tsp. ground cinnamon
1–5.9 ounce box instant vanilla pudding
2–1/2 cups cold milk (whole or 2%)
Additional cinnamon and/or cinnamon baking chips for garnish.
Instructions
To Prepare Crust:
Preheat oven to 350 degrees F. Combine pecans, butter, brown sugar, flour, cream of tartar, and 1 tsp. cinnamon to create a crumbly meal. Press into the bottom of 9X13-inch baking dish. Bake for 12 to 15 minutes or until light golden brown. Remove from oven and let cool completely on a wire rack.
To Prepare Layers:
In a large bowl, using a hand-held or standing mixer, beat powdered sugar and cream cheese together until smooth. Fold in one container of the whipped topping. Spread approximately 1/2 of cream cheese mixture over the cooled crust. Add 1-1/2 tsp. cinnamon to remaining cream cheese mixture. Drop spoonfuls of cinnamon cream cheese mixture over the top of cream cheese mixture and crust. Swirl the cinnamon mixture into the top of the other. Set aside while you prepare the pudding.
In a medium bowl, combine the instant vanilla pudding with cold milk. Whisk pudding until it reaches soft-set stage, about 5 minutes. Pour pudding over the cream cheese layers and smooth to edges. Spread the remaining container of whipped topping over the cream cheese layers. Sprinkle with additional cinnamon and/or cinnamon chips. Place dessert into the refrigerator to set, about 1 hour. Cut into squares and serve.
Notes
Snickerdoodle Lush Dessert stores covered in the refrigerator for up to 1 week (or until gone!).
IMNPB
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