Guest recipe via Kari....super good chocolate pudding pie stuff

This crust will blow your mind people. I had it last week and can't stop thinking about it, not to mention I bothered her every day for a week for this damn recipe. This is super simple. Go make it now, and if you gain five pounds its not my fault!

First Layer - CRUST
1 cup flour, 1/2 cup marg. or butter (softened), 2 tbl sugar, 1/2 cup of chopped nuts (I used almonds) Mix w/a mixer

Smash crust into a greased and floured 9X11 pan
Bake at 375^ for approx 15 min or until golden brown

Let cool for 15-30 minutes before adding the next layers...

Second Layer - 8 oz of cream chees, 1 cup powdered sugar
Mix w/a mixer

Third Layer - 2 Packages of instant chocolate pudding (6oz packages) Add 3 cups of cold milk and mix w/a mixer

Top Layer - Cool Whip with sprinkled nuts (your choice)

Put in the fridge for 30 minutes to settle!!!

Enchilada Lasagna

2 pounds chicken breasts*
1 large can red enchilada sauce*
1 cup green onions, chopped
1 can chopped olives
tortilla chips, crushed
2 tomatoes, chopped
pepperjack cheese, shredded
corn tortillas
garlic powder

1. Bake chicken breast seasoned with garlic powder, salt and pepper at 350 F for 20 minutes. Turn chicken breasts over, and cook an additional 20 minutes. (Make sure chicken is fully cooked - no pink.)
2. Remove and cool. Cube up chicken breasts into about 1/2" pieces and place in a large mixing bowl.
3. In a baking dish, coat the bottom of the dish with a little bit of the enchilada sauce. Just enough so nothing will stick to the pan. Add the remaining enchilada sauce to the chicken.
4. Stir about 1/2 cup green onions in with the chicken mixture.
5. In the baking dish arrange corn tortillas to cover the bottom of the baking dish. Top with half of chicken mixture and pepperjack cheese. Place another layer of tortillas and remaining chicken mixture and more pepperjack cheese.
6. Bake at 350 F for 25 minutes.
7. Remove and top with crushed tortilla chips, olives, tomatoes, remaining green onions, and more pepperjack cheese. Bake an additional 5-10 minutes, until top layer of cheese is melted.

*Substitute for 3-4 cups of Slow Cooked Spanish Chicken, and skip steps 1-3. Coat the bottom of the baking dish with a little bit of the sauce from the chicken to prevent sticking.

Slow Cooked Spanish Chicken

2 1/2 pounds chicken breasts
1 medium white onion, chopped
4 garlic cloves, minced
1 tbl ground cumin
1/4 tsp cayenne pepper
1 tsp salt
1 tsp pepper
2 small cans El Pato Mexican tomato sauce
1 small can Rosaritas enchilada sauce (red)
1/2 cup water

1. Spray inside of crock pot with cooking spray. Place all ingredients in the crock pot except for enchilada sauce.
2. Cook on low heat for about 8 hours. Stir chicken with a fork, this will easily shred the chicken. Add the enchilada sauce and cook another hour.
3. Stir again and serve. Serve with Spanish rice, or use for burritos or tacos.

NOTE: To speed up the recipe cook on high heat for 5-6 hours.