Ingredients
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1/2 stick butter or margarine (room temperature)
8 oz. cream cheese
9 oz. Cool Whip
1 small box instant chocolate pudding
1/2 c. flour
1/2 c. chopped walnuts
1 c. confectioners sugar
1 1/2 c. milk
1 box vanilla instant pudding
Preparation
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Grease a 13 x 9-inch pan.
Blend margarine, flour and nuts; spread in bottom of pan.
Cook for 20 minutes at 325\u00b0.
Cool in pan.
Beat together the cream cheese, sugar and 1 cup Cool Whip. Spread on crust.
Mix milk with chocolate pudding and vanilla pudding in separate bowls.
Top with rest of Cool Whip.
Sprinkle with nuts, if desired.
Refrigerate for a few hours before serving in squares.
This freezes well if you want to make ahead.
Just defrost in refrigerator before serving.
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