"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pudding Dessert Recipe

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This recipe for Pudding Dessert, by , is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Shedd

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour unsifted
1 c. melted butter
1 c. finely chopped nuts
2 8oz. cream cheese
2 c. sifted powdered sugar
2 large size cool whip ( 12 oz)
Instant pudding- if using 2 different flavors, use 3 oz of each flavor. If using just 1 flavor, use 6 oz.

Directions:
Directions:
1st Layer:
2 c. flour (unsifted)
1 c. melted butter
1 c. finely chopped walnuts
Mix the 3 ingredients together and pat in the bottom of a 9x13 pan. Bake at 350 15-20 minutes or until slightly browned. Let crust cool.

2nd Layer:
2 8oz. pkg. cream cheese
2 c. sifted powdered sugar
2 large size cool whip (12 oz.)
Let cream cheese soften at room temperature. Mix in powdered sugar and cool whip until blended. Pour over top of crust

3rd Layer:
Instant pudding -any flavor. If using 2 different flavors, use 3 oz. If only one flavor, use 6 oz. Make pudding according to pkg. directions. When blended, pour over 2nd Layer. Sprinkle a few chopped nuts over top of pudding. Let chill in refrigerator for a few hours.

Can be made 3-4 weeks ahead of time - Then put in freezer

 

 

 

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