8 frozen pastry shells
2 (10 oz.) cans cream of shrimp soup
1 c. milk
1 lb. fresh or frozen peas, thawed 2 c. cooked shrimp
¼ c. sherry
1 (4 oz.) pkg. shredded sharp Cheddar cheese
Bake pastry shells according to pkg. directions. Combine soup and milk; heat. Add shrimp and peas and continue to heat, stirring until just simmering. Cook slowly about 5 minutes. Stir in sherry and ½ the cheese. (Sprinkle remaining cheese in baked shells. To serve: spoon sauce into patty shells. Serves 8.
Hot Chocolate Torte
2 (9”) round milk chocolate cake layers, cooled
1 (3.3 oz.) pkg. JELL-O white chocolate flavored instant pudding
2 c. cold milk, divided
1 (8 oz.) tub Cool Whip, thawed and divided
1 (3.9 oz.) pkg. JELL-O chocolate flavored instant pudding
1 tsp. unsweetened cocoa powder
7 large marshmallows
Cut each cake layer horizontally in half. Beat white chocolate pudding mix and 1 c. milk in large bowl with whisk 2 minutes. Stir in 1 c. Cool Whip. Repeat in separate bowl with remaining pudding mix and milk and 1 c. remaining cool Whip. Place 1 cake layer on serving plate. Spoon ¼ of each pudding mixture onto cake; swirl gently with knife while spreading to cover top of cake layer. Repeat 3 times. Top with remaining Cool whip; cocoa powder and marshmallows. Refrigerate 1 hour.