Recipe by Sydney Mike
Here's another recipe clipped from a newspaper a handful of years ago, & great for those of us who like puddings! Preparation time does not include the time for the crust to cool to room temperature. (Recipe edited in Apr 08 to slightly increase the crust ingredients!)
Top Review by lazyme
This was a yummy dessert that the whole family enjoyed. I was somewhat surprised that the kids decided that it would be better without the nuts (I used walnuts). It does make alot and is very rich so a little goes a long way. Thanks Sydney Mike. Made for Gimme5 Tag.
- 1 1⁄2 cups nuts, finely chopped
- 3⁄4 cup unsalted butter, melted
- 1 1⁄2 cups all-purpose flour
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 (12 ounce) container Cool Whip, divided
- 1 (3 1/2 ounce) box vanilla instant pudding mix
- 1 3⁄4 cups milk
- 1 (3 1/2 ounce) box instant chocolate pudding mix
- 1 3⁄4 cups milk (again)
Directions See How It's Made
- Preheat the oven to 350°F.
- Mix together the nuts, butter & flour, blending well, then press the mixture in the bottom of a 13x9" baking dish.
- Bake for 20 minutes, until golden brown, then remove from oven and allow to cool to room temperature.
- When the crust has cooled, beat together cream cheese and powdered sugar. Then add about 1 cup of the Cool Whip, mixing well.
- Carefully spread this cream cheese mixture over the cooled crust.
- Whisk together vanilla pudding mix and 1 3/4 cups of milk, blending well.
- Carefully spread it over the cream cheese layer, and let it set, several minutes.
- When vanilla pudding is set, whisk together chocolate pudding mix and 1 3/4 cups of milk, blending well.
- Carefully spread this chocolate mixture over the vanilla pudding layer and let it set, several minutes.
- Spread remaining Cool Whip over chocolate pudding and refrigerate.