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Food

Dorothy Dean Presents: Cajun Delight

Tue., May 30, 2017, 2 p.m.

Cajun Delight from Audrey Alfaro. (AUDREY ALFARO / SR)
Cajun Delight from Audrey Alfaro. (AUDREY ALFARO / SR)

When it comes to dessert – and all food – I love a mixture of flavors and texture. So it’s no surprise that this confection is one of my all time favs.

And I’m not the only one, seeing that Cajun Delight is the most popular dessert on the Double Musky menu.

The Double Musky Inn is a well-known Cajun restaurant at the base of Alyeska Mountain in Girdwood, Alaska. It was even named one of the top 10 restaurants in America by Food Network’s Jill Cordes.

And, even as excellent and as filling as their food is, everyone always makes room for dessert.

With a crumbly pecan crust, creamy and smooth layers of cream cheese and pudding, and light, fluffy whipped topping, it’s no wonder Cajun Delight is the restaurant’s top-seller. But no need to head to Alaska to indulge in this dreamy delight. You can make it in the comfort of your own kitchen. Where no one will judge you for going back for seconds. Or, thirds.

Cajun Delight

Adapted from The Double Musky Inn Cookbook

Crust

1 3/4 cup flour

1 3/4 cup chopped roasted pecans

2 sticks unsalted butter, softened to room temperature

Cream cheese layer

1 3/4 cups powdered sugar

14 ounces cream cheese, softened to room temperature

8 ounces whipped topping, such as Cool Whip

Pudding layer

1 1/4 cups instant chocolate pudding mix (two 3.9 ounce packages)

1 1/4 cups instant vanilla pudding mix (two 3.9 ounce packages)

4 cups milk

Top layer

16 ounces whipped topping

1 cup chopped roasted pecans

Preheat oven to 350.

Make the crust: Add flour, pecans and butter to bowl of mixer. Using paddle attachment (or handheld mixer), beat on medium speed until thoroughly blended. Using your hands, spread crust mixture into a 10-by-15-inch glass baking dish, mashing flat and even. Place in oven and bake for 25 minutes, or until edges just start to brown. Cool in refrigerator while making next layer.

Make the cream cheese layer: Cream together the powdered sugar and cream cheese, scraping sides of bowl to ensure complete mixing. Beat until smooth and fluffy. Fold in whipped topping with spatula. Spread evenly and smooth over crust.

Make the pudding layer: Add pudding mixes to large bowl. Quickly whip in milk until pudding is completely dissolved. Pour immediately over cream cheese layer, and tilt dish to evenly spread. Place in refrigerator to firm for 30 minutes.

Make the top layer: Once pudding is set, slather whipped topping evenly over top and sprinkle with pecans. Refrigerate to set a few hours before serving.

Audrey Alfaro is a wife, mother and self-described “foul-mouthed chef” who loves horror flicks, fried chicken and vodka. Not together, but just in general. She was a contestant on Food Network’s “Halloween Baking Championship” and writes her Spoon & Swallow food blog at www.spoonandswallow.com.



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