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Chocolate Pudding Desert

Crust:
1 cup flour
1 cup chopped nuts
1 cup soft butter

Filling:

1 8oz. pkg. softened cream cheese
1 cup powdered sugar
8 oz cool whip

Pudding layer:
1 6oz pkg. instant chocolate pudding
1 6oz pkg. instant vanilla pudding

Crust- cut butter into flour; add nuts; pat into 9×13 pan. Bake 10-15 min. at 350 (325 for a glass pan); cool

Filling- mix and spread carefully on COOLED crust.

Pudding- mix and prepare as directed; pour on cream cheese layer.

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