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Chocolate Cream Crunch Recipe

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This recipe for Chocolate Cream Crunch is from God's Cooks: Sharing Our Blessings - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. flour
1 c. finely chopped pecans
1/2 c. softened butter
9 oz. pkg. whipped topping
1 c. powdered sugar
8 oz. pkg. cream cheese, softened
6 oz. pkg. chocolate instant pudding
6 oz. pkg. vanilla instant pudding
3 c. milk
Directions:
Directions:
Make crust with the flour, nuts and butter. Mix well and press into a 9 x 13 inch baking dish. Bake 20 minutes at 350ºF. Cool completely. Blend cream cheese and powdered sugar until fluffy. Fold in 1 c. whipped topping. Spread over crust. Chill. Combine chocolate pudding with 1 1/2 c. milk. Pour over the cream cheese layer. Chill. Repeat with the vanilla pudding. Chill. Frost
with the remaining whipped topping. Garnish with finely chopped pecans if desired.
Personal Notes:
Personal Notes:
Other flavors of instant pudding can be used such as lemon, butterscotch, pumpkin spice, etc in place of the chocolate pudding.

 

 

 

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