My Grandmother used to make something very similar to this when I was little, except for she would start with a graham cracker crust. She would either make her own or cheat and buy one from the store if she was short on time. This method of doing it is even easier than the one that she made, and it tastes just as good. My kids fight over this whenever I make it… well at least when it gets down to the last piece. Sometimes they even cut it into super tiny pieces so they can all share what’s left… Melts my heart. Check out what they are saying about this recipe over at Memories by the Mile:
“This Chocolate Cream Cheese Delight is so creamy and smooth, it just melts in your mouth. If you are a chocolate lover, you will love this one!”
Even if you don’t love chocolate, you might after you try this!
Instructions
1 cup Gold Medal flour
½ cup Land O’ Lakes butter (melted)
⅓ cup walnuts (chopped)
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 (8 oz.) Cool Whip
1 cup powdered sugar
2 pkg. chocolate instant pudding
3 cups milk
Ingredients
First Layer:
Mix flour and butter together, then add ½ chopped walnuts.
Then press in a 9×13 inch pan. Bake at 350* for 15 minutes, then cool.
Second Layer:
Mix cream cheese, 1 cup of the Cool Whip, and powdered sugar together and beat until fluffy. Spread on top of first layer.
Third Layer:
Mix chocolate instant pudding and milk together and prepare pudding as directed on package. Spread on top of second layer.
Fourth Layer:
Spread the remaining Cool Whip on top. Sprinkle with crushed nuts and refrigerate for several hours to set up.
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Quick Tip: Make sure you save enough time to allow this to chill for several hours so it can set properly.
Thanks again to Memories by the Mile for this great recipe.
