- 1 cup flour
- 1/2 cup soft butter
- 1/2 cup chopped walnuts
Mix and pat into 9×13 pan. Bake 15 minutes at 350 degrees. Cool completely.
Mix the following and spread onto crust:
- 8-ounces cream cheese, softened
- 1 cup whipped topping
- 1 cup powdered sugar
Then mix until thickened:
- 1 package instant vanilla pudding
- 1 package any other flavor instant pudding (usually chocolate or butterscotch)
- 3 cups milk
- 1 teaspoon vanilla (divided between two pudding mixes)
When using more than one flavor pudding, divide milk equally between the two mixes. Spread the darker of the two puddings first, followed by the vanilla pudding.
[Sometimes we spread a container of whipped topping on top of the pudding, but this is not necessary.]
Top with chocolate shavings and/or chopped walnuts.
Refrigerate. And refrigerate again, if any leftovers.
Copyright. September 2015. Linda Leier Thomason.
All Rights Reserved.