This is my favorite dessert in the whole world, hands down. In my family, we call it “Heaven in a pan.” I don’t get around to making it very often- which is probably a good thing because I tend to eat way too much of it whenever the temptation is around.
Heaven in a Pan
(The recipe makes enough to fill a 9 X 13 inch pan. I sometimes half the recipe to fit in an 8 X 8 inch pan).
For the crust, mix together:
1 cup all-purpose flour
1 stick butter, softened
1 1/4 cup chopped nuts (I always use walnuts)
(I sometimes just completely melt down the butter in the microwave to make it easier to mix).
Press the mixture into a 9 X 13 inch pan.
Bake at 350 degrees for 20 minutes. Cool.
Then, mix together until smooth:
1 cup powdered sugar
1 (8 ounce) package cream cheese, softened
1/2 the largest container Cool Whip
1 small box vanilla pudding
1 small box chocolate pudding
3 cups of milk.
Beat until thick and spread over cream cheese layer.
Spread the remaining Cool Whip over pudding layer.
Grate semi-sweet chocolate on top to cover.
Let stand in refrigerator overnight. (I don’t always follow this – sometimes I just let it chill for a few hours).