JustRite Friday Challenge #080 - More Than One Fold
I have a another fun challenge for you over at JustRite Inspiration! This one is a little more difficult even for me! The challenge is to create a card with "More Than One Fold" (e.g. easel card, criss cross card, tri-shutter card, gate fold, etc.) I chose a Criss Cross style card to hold a recipe card:
After assembling the card base, I added a 12" band cut at 2" and punched edges with my EK Success Scallop Dot edge punch. The "flower" is made up of Spellbinders Blossom Tags & Accents, Std Circles Sm, Petite Scalloped Circles Sm & retired Pinking Circles. The sentiments and tab were stamped in Memento Rich Cocoa from JustRite Antique Christmas Tags One clear set.
After printing the recipe on white cardstock, I stamped the edge with Shabby Chic Autumn Leaves just to cover white space and add a bit of Fall flair. I hope you will put your thinking caps on and join in the fun at JustRite Inspiration!! here is the full recipe for the delicious Pumpkin Lust Cake (which is basically the exact same thing as Chocolate Delight except for pumpkin pudding instead of chocolate pudding).
Prepare crust:
Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
Mixing Cream Cheese Layer:
Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
Add Pumpkin Layer:
Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer.
Top with remaining container of cool whip. Sprinkle with nutmeg. Cut into squares and serve. Keep refrigerated. ENJOY!
I chose papers from My Mind's Eye Miss Caroline Dolled Up 6" x 6" pad and a piece of 12" x 12" kraft cardstock. I cut 2 strips of the kraft cardstock at 4-1/4" x 11" and scored both at 5-1/2". You can find full instructions on how to assemble the card, where I did, HERE.
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Pumpkin Lust Cake
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1
stick butter, melted
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1
(8oz) package of cream cheese, softened
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1
cup flour
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1
(16oz) containers cool whip or 2 (8oz) containers
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1
cup chopped pecans
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2 (3.4oz
pkg) Jello Instant Pumpkin Spice Pudding
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2
tbs sugar
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3
cup cold milk
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1
cup powdered sugar
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Nutmeg
for sprinkling
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Prepare crust:
Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
Mixing Cream Cheese Layer:
Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
Add Pumpkin Layer:
Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer.
Top with remaining container of cool whip. Sprinkle with nutmeg. Cut into squares and serve. Keep refrigerated. ENJOY!
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