My mom made something very
similar to this back when I was a kid. She didn't make it for US though.
She mostly made desserts for company and since my dad was a minister,
we had company quite a bit. I always hoped that she didn't invite too
many people over because then I knew there would always be leftover
dessert for later. Now that I'm all grown up and cook for myself...guess
what? I can make this any ole time I want to! This dessert feeds a
bunch...is yummy and simple. What more could you ask for?
Layered Pudding Dessert
Crust Layer
1 cup pecans
1 cup flour
1 stick butter ~ room temperature
3 tablespoons sugar
Preheat oven to 350 degree. Spray a 9x13 inch baking pan with cooking spray.
Mix all ingredients in a small bowl and press into prepared pan.
Bake for 20 minutes. Set aside to cool.
Cream Cheese Layer
1 8-ounce package cream cheese ~ room temperature
1 cup powdered sugar
1 cup Cool Whip
In the bowl of a standing mixer, combine the cream cheese and powdered sugar until smooth.
Add the Cool Whip and beat just until combined. Spread on top of the cooled crust.
Pudding Layers
5 cups milk ~ divided use
1 3-ounce package instant vanilla pudding
1 3-ounce package instant chocolate pudding
1 8-ounce container Cool Whip ~ divided use
1 3-ounce chocolate candy bar ~ for garnish (optional)
In a medium bowl, combine the vanilla pudding mix and 2 1/2 cups milk until smooth. Fold in 1 cup Cool Whip.
In another medium bowl, combine the chocolate pudding mix and 2 1/2 cups milk. Fold in 1 cup Cool Whip.
Spread cream cheese mixture on top of cooled pecan crust.
Spread vanilla pudding mixture on top of cream cheese mixture.
Spread chocolate pudding mixture on top of vanilla pudding mixture.
Top with Cool Whip.
Garnish with shaved chocolate, if desired.
Layered Pudding Dessert
Crust Layer
1 cup pecans
1 cup flour
1 stick butter ~ room temperature
3 tablespoons sugar
Preheat oven to 350 degree. Spray a 9x13 inch baking pan with cooking spray.
Mix all ingredients in a small bowl and press into prepared pan.
Bake for 20 minutes. Set aside to cool.
Cream Cheese Layer
1 8-ounce package cream cheese ~ room temperature
1 cup powdered sugar
1 cup Cool Whip
In the bowl of a standing mixer, combine the cream cheese and powdered sugar until smooth.
Add the Cool Whip and beat just until combined. Spread on top of the cooled crust.
Pudding Layers
5 cups milk ~ divided use
1 3-ounce package instant vanilla pudding
1 3-ounce package instant chocolate pudding
1 8-ounce container Cool Whip ~ divided use
1 3-ounce chocolate candy bar ~ for garnish (optional)
In a medium bowl, combine the vanilla pudding mix and 2 1/2 cups milk until smooth. Fold in 1 cup Cool Whip.
In another medium bowl, combine the chocolate pudding mix and 2 1/2 cups milk. Fold in 1 cup Cool Whip.
Spread cream cheese mixture on top of cooled pecan crust.
Spread vanilla pudding mixture on top of cream cheese mixture.
Spread chocolate pudding mixture on top of vanilla pudding mixture.
Top with Cool Whip.
Garnish with shaved chocolate, if desired.
Here we go!
Mix crust ingredients in a small bowl
and press into prepared pan.
Bake for 20 minutes. Set aside to cool.
In the bowl of a standing mixer,
combine the cream cheese and
powdered sugar until smooth.
Add the Cool Whip and beat just until combined.
Spread on top of the cooled crust.
Mix up the vanilla pudding and 2 1/2 cups
milk until smooth. Fold in 1 cup Cool Whip.
Spread on top of the cream cheese layer.
Combine the chocolate pudding mix and
2 1/2 cups milk. Fold in 1 cup Cool Whip.
Spread on top of the vanilla layer.
Top with more Cool Whip.
And some shaved chocolate, if you've got it.
Chill, slice and eat!
