1 cup of Cool Whip topping (from a medium sized container of Cool Whip).
2 and 1/2 cups of milk
one small box of instant chocolate pudding
one small box of instant vanilla pudding
chocolate candy bar
Instructions
Mix together 1 stick of butter (softened), 1 cup flour, 1 cup chopped pecans and spread it in a glass pie plate. Bake this for 20 minutes at 350 degrees and let it cool. (This is the crust of your dessert.)
In a separate bowl, blend together 8 ounces of cream cheese, 1 cup powdered sugar, and 1 cup of Cool Whip topping (from a medium sized container of Cool Whip). When your crust is cooled, spread this mixture over the crust.
Next, combine 2 and 1/2 cups of milk, one small box of instant chocolate pudding, and one small box of instant vanilla pudding. Use a mixer and mix until it begins to thicken. Pour this over the cream cheese filling in the pie plate. Use the remainder of your Cool Whip topping to spread over this pudding layer. Use a grater to grate some chocolate candy bar on top of this layer for show and chill the dessert in the fridge until you're ready to eat it!
Note You can use any flavor of instant pudding for this dessert, if you don't like chocolate. We have tried lemon before and it's equally yummy!
Originally Submitted
3/2/2016
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