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Chocolate Cream Crunch Recipe

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This recipe for Chocolate Cream Crunch, by , is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannie Sullivan


1 cup flour
1 cup finely chopped pecans
cup softened butter
1 8 oz. whipped topping (Cool Whip)
1 cup powered sugar
1 8 oz. cream cheese, softened
1 6 oz. instant chocolate pudding
1 6 oz. instant vanilla pudding
1 cup milk

Make crust by combining flour, pecans, and butter. Mix well and press into bottom of 9x13x2 in. pan. Bake 20 minutes at 350. Cool completely.

Blend cream cheese and powered sugar until fluffy. Fold in 1 cup whipped topping. Blend well and spread on cool crust. Chill.

Combine chocolate pudding and 1 cups milk. Pour over cream cheese layer. Chill.
Repeat with vanilla pudding. Chill.

Frost with remainder of whipped topping. Garnish with chocolate sprinkles.
Cut into 2 in. squares and serve.




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