I only made this once before this recipe and I remember how much fun we had. There is an element of labor requirement to put each layer together without losing the shape, but I see it more as a labor of love!
+For the crust
°1 1/2 cups all-purpose flour
°3/4 cup melted butter
°1 cup finely chopped American walnuts
°for the first layer
°1 package (8 ounces) cream cheese, at room temperature
°1 cup confectioners’ sugar
°1 (8-12 oz) cold bowl (divided) – 1 cup for this topping and the rest for garnish.
+for the second layer
°1 package (3.4 ounces) instant vanilla pudding
°1 package (3.4 oz) instant chocolate pudding
°3 cups whole milk (using whole milk creates a stronger pudding and is required)
+On the top
The remaining cool whip
Sprinkle grated/grated chocolate on top
*How to make :
Preheat oven to 325 degrees F
In a medium bowl, mix the flour, butter, and pecans and press into the bottom of a 9×13 baking dish.
Bake for 25 minutes. Take it out of the oven and cool it completely.
In a large bowl, mix the cream cheese, confectioners’ sugar, and Kool Whip cup with a mixer.
Spreading cream cheese mixture on crust.
Before proceeding to the next step, the veneer and the first layer must be well cooled and set. Place the baking dish in the freezer for 20 minutes.
For the second layer, whisk together the pudding and milk in a large bowl. Mix according to package directions.
Remove the tray from the freezer and spread the pudding layer over the cream cheese layer.
Return to the freezer for another 20 minutes so that the layers hold together again.
Spread the remaining amount of the cold shake over the top and sprinkle with the grated / grated chocolate.
If you have time, let the dessert cool in the refrigerator for at least 2 hours.
• This dessert requires time to cool in the fridge, so be sure to plan ahead and prepare as much as possible.
• This dessert can be prepared up to two days in advance. Wrap it in plastic wrap and store it in the refrigerator.
• If you have leftovers, wrap them tightly in plastic wrap and store them in the refrigerator for up to four days.
• Cool Whip is usually available in 8 ounces. or 12 oz. containers. You will need the amount in 12 oz. So get enough other sizes to meet this need.
Dessert layers: It is very important to cool each layer before adding the next. It gets a little messy if you don’t!