Message from Doreen and Sue

Doreen and Sue posing in front of a the Rocky mountain range

We hope you are all doing well as we embrace this change of seasons.

Spring and summer are such special times in the natural world. As we delight in the improvement in the weather, we are treated to colorful gardens and pastures as the valleys become filled with beauty. Birds are chirping and everything simply feels better.

We find ourselves thinking of what we would typically be planning this time of year. Primarily, our annual Platinum Passport Club BBQ! It fills us with sadness to share that we will not be hosting our BBQ this year, as physical distancing is vital for the health of our communities. While we know this is disappointing, please understand this decision was made to keep our staff and you, our valued customers, safe during these unusual times. We are truly going to miss seeing you, sharing conversation, and enjoying the delightful BBQ buffet and the delectable dessert!

Speaking of dessert, we have come to a momentous decision: We are sharing Doreen’s famous dessert recipe with you! (see below)

These sunny days and warmer weather have enlivened the two of us and we hope this change in seasons inspires you to do something new that brings you happiness. As we eagerly await the opportunity to gather together once again, please know that you are in our thoughts.

Doreen’s Famous Four Layer Delight Recipe

Click here for a printable PDF of this recipe.

Crust:

Doreen's Four Layer dessert with red cherries and walnuts on top

  • 1 C Flour
  • 1 Stick of Butter
  • ½ C Crushed Walnuts

Mix together and Press into 9 X 13 pan. Bake at 350 for 10-15 minutes

First Layer:

  • 1 C Confections’ Sugar
  • 1, 8 oz Cream Cheese
  • ½ C Cool Whip

Beat Softened Cheese with confections sugar and cool whip. Spread over cooled crust.

Second Layer:

  • 2 pkg Instant Chocolate Pudding
  • 3 C Milk

Mix until pudding thick. Spread over cream cheese layer.
Top with remaining Cool Whip. Add cherries and nuts to top if desired.
Cool 4 hours before serving.