buttery cookie crust topped with vanilla-chocolate pudding and whipped cream
1 cup unsifted flour
½ cup butter, softened
1 cup finely chopped pecans or walnuts
1 8-ounce package cream cheese, softened
1 cup sugar
4½ ounces homemade whipped cream
1 large package instant vanilla pudding mix
1 large package instant chocolate pudding mix
3 cups cold milk
Roughly 4½ ounces homemade whipped cream
Mix together the flour, butter and chopped nuts until the dough is crumble-like.
Press the mixture into a greased 9×13-inch pan.
Bake the cookie crust at 350 degrees for 15 to 20 minutes or until lightly golden.
Let the cookie crust cool.
Beat the sugar into the cream cheese until it is smooth.
Fold in the whipped cream.
Spread the mixture over the cooled crust.
Beat the milk into the pudding mixes until the mixture is smooth and thickened.
Spread the pudding over the middle layer.
Spread whipped cream over the top.
Sprinkle the the dessert with grated chocolate candy bar, such as Baker’s Real Semi-Sweet Chocolate Shavings.
Cover the layered dessert and refrigerate it until you are ready to serve it.