This stuff is totally addictive and never fails to please.Our favorite flavor to use in this is pistachio.Yummy yummy!!!!!!!!
I make this all the time everyone always loves it, I use 1 cup of nuts in the crust and only add 1/2 cup of powdered sugar to the cream cheese layer. I use chocolate and vanilla pudding mixed together while in powder form and only add 2 1/2 cups of milk, I also add 1 teaspoon of vanilla to the pudding mixture.
My mother made this when I was young and I'm 48. I've made with many variations. I sometimes make with a scotch break cookie crust. I don't like margarine...I use butter. Also, my mother always made with 1/2 chocolate or vanilla and 1/2 pistachio pudding. Pistachio is THE best.
What I'm rating here is the crust. I should have doubled or 1 1/2x the crust ingredients. When I spread the cream cheese layer over the crust, it just fell apart and crumbled. No one will see it, but when one is putting in time, effort, and $$ for ingredients, it should be good looking in appearance besides tasting good. I used lemon pudding and grated lemon zest into it.
This is probably my favorite dessert outside of pure cheesecake. Funny story...first time I ate it (many years ago) I asked the lady for the recipe over the phone. When she mentioned the pudding, she said pistachio and butterscotch was her favorite. It required 2 boxes, so I thought she meant one of each, so that's how I fixed it. It didn't look the same, but it sure was good. Believe it or not, that is still how I fix it and everyone loves it's unique flavor.
My mom used to make this when I was a kid (over 40 years ago). When I make it I use chocolate pudding and add 1/2 cup peanut butter to the cream cheese layer. Oh, yum.
I make this with 1/4 cup brown sugar added in the baked crust. You can use fat free pudding and 1% milk and it comes out fine. If you like chocolate, the fat free fudge chocolate pudding works best. For my friends who love cheescake flavor, I make with 2 bars (16 oz)of cream cheese. On the 2 recipes I see listed the portion size is 6 or 8 servings. Come on! This is a 13x9 pan. You can easily get 12-16 servings. Great dessert.
Just finished putting this one together to use up things in the fridge...each layer tasted wonderful...lol...haven't tried the whole thing yet...it's chillin'...but I did want to address the chocolate pudding-not-setting-up issue...when making your pudding you've got to "whip it like a cheatin' spouse" (as my husband puts it)...high speed for about 4 or 5 minutes with your mixer...as with anything I bake, really mixing well is a key to texture (and taste)...enjoy and thanks for the fun recipe...I'm sure we'll add it to favorites
I am old fashioned i admit. I never use margarine in anything or cool whip or instant pudding.
This is our families favorite dessert. I use cooled cooked pudding, real whip cream and real butter in the crust.
An easy dessert to make for a crowd, and a throwback to my childhood. I remember making this as a child and loving it. Lemon is my favorite, then butterscotch, but chocolate is very popular, too. Other similar recipes call for more cool whip, but I prefer this one, even though it's a little more challenging to spread on the last cool whip layer. Thanks for sharing the recipe!