Chocolate Pudding Dessert Recipe

This is a recipe courtesy of Jessica’s Great Aunt Mary Jane Wilson!

Crust:

  • 1 cup flour
  • 1 stick margarine (melted)
  • 1 cup chopped pecans

-Mix all ingredients directly in a 13×9 dish. Spread mixture on bottom and press into a crust that covers the whole bottom.
-Bake 20 minutes at 350 degrees
-Let crust cool for 30 minutes.

Mix:

  • 1 cup sugar
  • 1 8oz. package cream cheese
  • ½ of a large carton of Cool Whip (not the littlest but also not the HUGE tub)

-Spread this mixture on the cooled crust.

Whip until thick:

  • 1 small package INSTANT chocolate pudding*
  • 1 small package INSTANT vanilla pudding*
  • 3 cups milk (or a little more if too thick)

-Spread over cream cheese mixture.
-Top with the rest of the Cool Whip.
-Grate a Hershey bar over the top.
-Chill overnight (can be frozen).

* You can use any flavors of pudding, including 2 chocolate, butterscotch, lemon or pistachio.

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