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| LAYERED PUDDING DESSERT | |
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1 1/2 c. flour 1 1/2 cubes butter 2/3 c. chopped nuts Combine ingredients and cut together as for pie crust until it resembles coarse meal. Press well into 9 x 13 x 2 inch baking pan. Bake at 325 degrees for 30 minutes. Cool. SECOND LAYER: 1 c. powdered sugar 8 oz. cream cheese 9 oz. carton softened whipped topping Beat sugar and cream cheese until fluffy. Add 1/2 of the whipped topping and spread on cooled crust. THIRD LAYER: 2 pkg. (3 oz.) instant pudding, any flavor 3 c. milk Make pudding according to package directions, using just 3 cups milk. Spread pudding on cream cheese layer. Spread remaining whipped topping on pudding layer. Sprinkle with nuts, if desired. Chill several hours or overnight. Yield 15 servings. | |
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recipe reviews #47514
Mindy (North Carolina) says:
My grandmother gave us a recipe similar to this and we love it. It reminds us of her everytime we make it. In the fall I use Jello Pumpkin pie pudding instead of chocolate. I'm making individual tins for a 50th party soon and wanted to know if anyone knew if this recipe could be made 3-4 days in advance. I've always made it the day before and in my house there is never any leftovers. Thanks
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