Chocolate and Caramel Refrigerator Cake

• 1 jar Green Valley Ranch Agave Chocolate Sauce
• 1 jar Green Valley Ranch Agave Caramel Sauce
• 1 box Graham Crackers
• 2 boxes Instant Vanilla Pudding
• 4 cups Heavy Whipping Cream or Half and Half
• 1 container Cool Whip

Place a double layer of Graham Crackers in bottom of 13 X 9 inch pan

Mix Chocolate Sauce with 1 box of Pudding and 2 cups of Cream, whisk until thickened, pour over Graham Crackers and spread evenly

Place single layer of Graham Crackers over Chocolate layer

Mix Caramel Sauce with 1 box of Pudding and 2 cups of Cream, whisk until thickened, pour over Graham Crackers and spread evenly

Place single layer of Graham Crackers over Caramel layer

Spread Cool Whip over Graham Crackers and top with Pecan Pieces, if desired

Place in refrigerator overnight, slice and serve

 

Stone Fruit Gazpacho with Scallops

• 1 pound Peaches, pitted
• 1 pound Plums, pitted
• 1 jar Cookwell & Company Watermelon Vinaigrette
• 1 clove Garlic, chopped
• 1 Shallot, chopped
• 1 cup Ottavio Olive Oil
• 4 Jumbo Scallops
• Sea Salt
• Adams Reserve Thyme

Combine Peaches, Plums, Garlic and Shallot in food processor, pulse until smooth, then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated. 

Place in refrigerator to chill.

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme. 

Sear on each side about 2-3 minutes, depending upon thickness.

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl.  Serve with Crusty Artisan Bread.