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Chocolate Cream Crunch - TastyPlanner.com
Chef: Jennifer Andersen
hope to try this one soon!
Recipe Source: Proven Recipes for Picky Ea...
1 cup flour
1 cup finely chopped pecans
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 cup powdered sugar
1 8-ounce tub cool whip, thawed and divided
1 6-ounce package instant chocolate pudding
1 6-ounce package instant vinalla pudding
3 cups milk, divided
Preheat over to 350 degrees. Make crust by combining flour, pecans, and butter in a small bowl. Press into bottowm of a 9″×13″ pan. Bake 20 mintues. Cool compleletly on wire rack.
Blend cream cheese and powdered sugar with an electric mixer until fluffy. Fold in 1 cup of the cool whip. blend well and spread over cooled crust. Chill. Combine instant chocolate pudding and 1 1/2 cups milk. Mix until smooth. Pour over cream cheese layer. Chill. Pudding will thicken in refigerator. Repeat with instant vanilla pudding. Chill. Frost with remaining cool whip. Cut into 4-inch squares and serve.
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