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Holy Pudding and Cream Cheese Dessert
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Description
This recipe was passed on to my mom (over 20 years ago) from someone she knew long ago (who had made it for many years before my mom). We have no idea where it came from and was not made with instant pudding originally. It’s a true crowd pleaser. Everyone always wants her to make it and they always want the recipe. Easy to make and goes fast, so make 2 so that no one gets mad (and they will if it’s all gone).
Ingredients
- FOR THE CRUST:
- ½ cups Butter
- 1 cup Flour
- ½ cups Chopped Nuts (more To Sprinkle On Top If You Want)
- 2 Tablespoons Sugar
- _____
- FOR THE FILLING:
- 8 ounces, weight Soft Cream Cheese
- 1 cup Confectioners Sugar
- 13 ounces, weight Cool Whip, Divided
- 1 box (Small 4-serving Size Box, 3.4 Oz.) Vanilla Pudding
- 1 box (Small 4-serving Size Box, 3.4 Oz.) Chocolate Pudding
- 3 cups Milk
Preparation
Hint: you can bake the crust ahead of time. If you do, let it cool.
Mix crust ingredients together and press down on the bottom of a 9×13 baking dish. Bake at 350F for 15 to 20 minutes. Let cool.
Mix together the softened cream cheese and confectioner’s sugar. Add half of the Cool Whip. Mix and spread over the cooked crust.
Prepare the vanilla pudding and chocolate pudding (or any flavor you like), using half of the milk for each pudding mix. Layer the pudding on the cream cheese mixture.
1 small pkg. of instant vanilla pudding
Spread the remaining half of Cool Whip on top of the pudding. Sprinkle with additional chopped nuts as desired or red sugar, whatever you like.
Refrigerate. Serve cold. Enjoy.
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2 Comments
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ladynicole on 12.6.2010
I will have to try lemon as I love lemon everything! Thanks for that idea.
andreajean on 10.30.2010
I’ve always made this with lemon pudding and that’s so yummy I never thought to try any other flavor pudding! The vanilla/chocolate combo sounds delicious!