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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate Cream Crunch Recipe

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This recipe for Chocolate Cream Crunch is from Junction First Presbyterian Church's Timeless Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
1 cup finely chopped pecans
½ 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
Directions:
Directions:
Make crust by combining flour, pecans, and butter. Mix well and press into bottom of 9x13x2 in. pan. Bake 20 minutes at 350º. 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 1½ 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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