Longtime friendship leads to dessert collaboration

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Jarret Boyd always has a good column, but the one I really enjoyed was a couple of weeks ago when she wrote about visiting with her friends.


It is so important to keep in touch with friends we have made over the years, but it isn’t always easy. Actually, Facebook has helped and I am so glad for that. It keeps us informed about what is going on with them, but the personal touch is truly the best.

We recently spent some time with my girlfriend and her husband in Virginia. I must admit I have not been very good about  visiting them, but they come to our house every year. This has been my year to proclaim that I am going to do better on all counts when it comes to friends and family, and we’re getting there.

My girlfriend Brenda and I met in our junior year of high school when I was very discontented with the girls I had been calling my friends. They were teasing some less fortunate boys in our class, and I was very saddened about that.

My Sunday school teacher had given me a cross that he always carried in his pocket and pulled out whenever he was troubled by something.  Someone had given it to him when he was younger, and he felt it was time to pass it on; I was so blessed to be the recipient and so honored too. One day in my home room class, I pulled that cross out of my purse and held it in my hand. Just as I did that, Brenda turned around and said hello to me and told me her name. What a blessing she has been to me all these years and her husband too. I actually knew her husband John before I knew her, so I have been doubly blessed. We have enjoyed over 46 years of friendship and we’re still counting.

While visiting them, Brenda made a wonderful dessert very similar to the Chocolate Dream I have made.

I will give you her recipe:


Strawberry-Fudge Trifle

2 small packages chocolate pudding

4 cups milk

1-13”x9” pan of brownies, already baked, cut in squares

Fresh strawberries, sliced

Large container of Cool Whip

Whisk together pudding and milk until smooth. Set aside.  Place a layer of brownies into bottom of large glass bowl.  Next layer on chocolate pudding, then Cool Whip, and top with strawberries. Repeat layers of brownies, pudding, Cool Whip, then strawberries, making sure the strawberries end up on top.  Garnish with a whole strawberry.

Brenda and I decided this would be great with crushed peppermints and maybe drizzling on a little Peppermint Schnapps onto the brownies before cutting and placing in bowl. Then you could replace the strawberries with the crushed peppermints. Both would be beautiful additions to your holiday dessert table and my oh my, so scrumptious, too. You will get raves!

You can use a brownie mix, or this great recipe

Cocoa Brownies for 48 or 96

I will give you the recipe for 48; double it for 96.

3 cups sugar

1-1/2 cups butter

2 teaspoons vanilla

6 eggs

2 cups flour

1 cup cocoa

1-1/2 teaspoons baking powder

1-1/4 teaspoons salt

Preheat oven to 350 degrees.  For each recipe grease a 12x16 inch pan.  Mix sugar, butter, vanilla and eggs.  Add remaining ingredients.  Spread in pan.  Bake until a wooden toothpick inserted in center comes out clean. Baking time 22-30 minutes.  Do not over bake.  Try adding chocolate chips too.



Lonnie Sundermeyer is a retired professional caterer residing in Ghent, Ky.