"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chocolate Cream Cheese Supreme Recipe

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This recipe for Chocolate Cream Cheese Supreme, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, July 15, 2008


1 c. flour
1 cube butter
1/2 c. nuts
1 c. powdered sugar
3 c. milk
2 pkgs. instant chocolate pudding
9 oz. Cool Whip
8 oz. cream cheese

Mix together butter and flour as for fine pastry crust. Add chopped pecans or walnuts into mixture and press into 9 x 13 pan. Bake at 375 for 10-12 minutes or until golden brown. Watch it so it won't brown. Cool.

Soften cream cheese. Add powdered sugar gradually. Blend in 1 cup Cool Whip. Spread this mixture on top of cooled crust.

Mix instant chocolate pudding with milk until thick. Pour over cheese layer. Spread remaining Cool Whip on top of the dessert. Cover with foil and keep refrigerated. Let stand several hours.

Keeps for 3 to 4 days.




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