Ingredients
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1 1/2 cups nuts, finely chopped
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3/4 cup unsalted butter, melted
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1 1/2 cups all-purpose flour
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8 ounces cream cheese, softened
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1 cup powdered sugar
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1 (12 ounce) container Cool Whip, divided
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1 (3 1/2 ounce) box vanilla instant pudding mix
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1 3/4 cups milk
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1 (3 1/2 ounce) box instant chocolate pudding mix
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1 3/4 cups milk (again)
Instructions
- Preheat the oven to 350°F.
- Mix together the nuts, butter & flour, blending well, then press the mixture in the bottom of a 13x9" baking dish.
- Bake for 20 minutes, until golden brown, then remove from oven and allow to cool to room temperature.
- When the crust has cooled, beat together cream cheese and powdered sugar. Then add about 1 cup of the Cool Whip, mixing well.
- Carefully spread this cream cheese mixture over the cooled crust.
- Whisk together vanilla pudding mix and 1 3/4 cups of milk, blending well.
- Carefully spread it over the cream cheese layer, and let it set, several minutes.
- When vanilla pudding is set, whisk together chocolate pudding mix and 1 3/4 cups of milk, blending well.
- Carefully spread this chocolate mixture over the vanilla pudding layer and let it set, several minutes.
- Spread remaining Cool Whip over chocolate pudding and refrigerate.