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This recipe for 24 HOUR PUDDING DESSERT, by , is from Life is What You Bake It!, 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!



For Crust
1/2 cup butter
1 cup flour
2 tablespoons sugar
1/2 cup chopped walnuts

First Layer
1 8-ounce cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip

Second Layer
2 small boxes 3.4-ounce instant pudding (4 1/2 cup serving size)
3 cups whole milk

Cool Whip for Topping

Mix all ingredients for topping until crumbly. Press into a greased and floured 9 x 13-inch pan. Bake at 375 for 15 minutes, being careful not to burn. Cool completely.

Mix powdered sugar, cream cheese and 1 cup Cool Whip until smooth. Spread onto cooled crust.

Pour milk in bowl, add pudding and mix with electric mixer until thick. Spread over cream cheese, top with Cool Whip (and chopped nuts if desired) Cover and refrigerate overnight before serving

Note: Any flavor of pudding can be used and you can change the nuts too. I think French vanilla pudding and pecans is really good. You can also use coconut cream pudding and some cream of coconut. Even banana pudding with some sliced bananas would work. EXPERIMENT!

Personal Notes:
Personal Notes:
This was always a favorite dessert at our house. Most of the time I made it with chocolate or vanilla pudding, but you can make it with any flavor and your favorite nuts.




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