A little bit of buttery shortbread cookie crust layered with vanilla and chocolate puddings and whipped cream is a beautiful ending to any meal.
It's one of those treats that is delicious with the original recipe, or you can exchange the crust for a brownie crust or an Oreo crust, use a lemon or butterscotch pudding or any flavor that you like. The cream cheese filling can stay as is, but the whole dessert will change in looks and taste. It's fun to experiment and find your favorite flavors.
Be sure to use a glass baking dish, so when you present it to the table, your guests can see the beautiful layers. Get ready for the ooohs and ahhhs!
1 c. flour
1/2 c. butter, softened
1/2 c. walnuts or pecans, finely chopped
Combine above ingredients; mix well. Press into a 9x13" glass baking dish. Bake at 350'F. for 10-12 minutes. Cool.
Cream Cheese Filling:
8 ounces cream cheese
1 c. confectioners' sugar
1 c. Cool Whip, divided
Combine cream cheese and sugar; mix well until blended and smooth. Fold in Cool Whip, spread evenly over cooled crust. Chill completely in refrigerator.
1 small pkg. of instant chocolate pudding
1 small pkg. of instant vanilla pudding
4 c. milk, divided
Prepare chocolate pudding as directed on package. Spread over cream cheese layer. Chill completely. Prepare vanilla pudding as directed on package. Pour over chocolate pudding. Chill completely in refrigerator.
Spread additional Cool Whip over top. Decorate with shaved chocolate, chopped nuts or chocolate sprinkles. All look and taste great with it!
Keep refrigerated until ready to serve, and refrigerate any leftovers. Although, I'm thinking you probably won't have any.
"Therefore encourage one another and build one another up, just as you are doing." -1 Thessalonians 5:11