There is just no way you can go wrong with this recipe! You cook the crust for about 20 minutes. The rest of this pudding cake is mixing and refrigerating! It’s creamy and delicious and our whole family devoured this dessert in no time at all. It is “Truly Scrumptious”.
5/8 cup butter, softened to room temp (10 tablespoons)
1 cup flour
1 cup pecans or walnuts(chopped fine)
8 ounces cool whip, divided
8 ounces cream cheese, softened
1 cup powdered sugar
3.4 ounces instant chocolate pudding
3.4 ounces instant vanilla pudding
3 cups milk
1 teaspoon vanilla
2 Hershey bars with almonds, grated (1.45 ounces each)
For the crust combine the softened butter, flour and chopped nuts. Mix and then press into a lightly greased 9 x 13 inch glass pan. Bake at 325 degrees for 20 minutes. Cool completely.
Then blend half of the 8 ounces of cool whip with the cream cheese and powdered sugar. Spread carefully over the cooled crust.(spread carefully so that your crust doesn't lift out of the pan) Refrigerate.
In another bowl blend chocolate pudding, vanilla pudding, milk and vanilla. Blend on low speed until it thickens and spread over the cream cheese layer. Refrigerate for about 20 minutes.
Then spread remaining cool whip on top and sprinkle grated Hershey bar with almonds on top.