Heavenly Dessert Recipe
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 This recipe for Heavenly Dessert, by , is from Mrs. Matthew's Class Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
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Category: |
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Ingredients: |
Ingredients: Large baking dish (sheet cake pan)
16oz cool whip
1 1/2 cup all-purpose flour
1 1/2 sticks margarine
1 cup chopped nuts (pecans, walnuts are good)
1 8oz pkg cream cheese (reduced fat works good, too)
1 cup powdered sugar (confectioners sugar)
1 pkg vanilla instant pudding 4-serving size (sugar-free and/or fat-free work good)
1 pkg chocolate instant pudding 4-serving size
3 cups of milk (whole, 2%, fat-free all work good)
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Directions: |
Directions:Step 1:
Mix: 1 1/2 C all-purpose flour, 1 1/2 sticks margarine, 1 C chopped nuts (reserve a few for the top). These can be mixed by hand with a pastry blender or knives. The mixture should be “crumbly”. Press into pan and bake 20 minutes at 350 degrees. Cool thoroughly.
Step 2:
Mix: 1 8oz pkg. cream cheese, 1 C confectioners sugar, 1 C cool whip. These can be mixed by hand with a spoon. When thoroughly mixed, spread over baked and cooled crust.
Step 3:
Mix: 1 pkg. vanilla instant pudding, 1 pkg. chocolate instant pudding, 3 C milk. Mix thoroughly and spread over previous mixture.
Step 4:
Spread rest of cool whip over this and top with reserved chopped nuts.
Variations:
Butterscotch and vanilla pudding
Lemon and vanilla pudding |
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