Prep 15 mins
Cook 20 mins
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!)
- 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)
- 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.
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.
I've made something similar (Striped Delight (W/ or W/O Peanut Butter)) so I knew I would like this. The men preferred this actually, the crust was a nice twist. Luckily I had lots of people around because this does make a lot, the younger kids didn't like the crust as much as we did but there was plenty of the filling anyways.
I made this for my Labor Day cookout, specifically because it looked "kid friendly". I used hazelnuts in the crust, which really provided a crunchy texture. However, it seemd like none of the kids liked the crust! It really is a lovely pudding dessert, though. I just wish the cream cheese layer was more pronounced. After it was combined and set, I could only taste the vanilla and chocolate puddings.