Ingredients and Directions:
Layer 1-
1 cup flour
1 cube butter
1/2 tsp. salt
1/2 cup crushed nuts (optional)
Cut the butter into the flour, add the salt. Mix until crumbly, add the nuts, mix. Press down firmly in a 9x13 ungreased baking dish. Bake for 10 mins. in a 400 degree oven. Let cool completely.
Layer 2-
1 pkg. cream cheese, softened at room temperature
3/4 cup powdered sugar
1 tsp. vanilla
1/2 tub of cool-whip (the larger tub)
Beat the cream cheese until soft, add vanilla, mix. Add the powdered sugar and beat until soft and well incorporated. Mix in the cool-whip. Spread on top of the cooled crust. Refrigerate.
1/2 tsp. salt
1/2 cup crushed nuts (optional)
Cut the butter into the flour, add the salt. Mix until crumbly, add the nuts, mix. Press down firmly in a 9x13 ungreased baking dish. Bake for 10 mins. in a 400 degree oven. Let cool completely.
Layer 2-
1 pkg. cream cheese, softened at room temperature
3/4 cup powdered sugar
1 tsp. vanilla
1/2 tub of cool-whip (the larger tub)
Beat the cream cheese until soft, add vanilla, mix. Add the powdered sugar and beat until soft and well incorporated. Mix in the cool-whip. Spread on top of the cooled crust. Refrigerate.
Layer 3-
2 small boxes of instant chocolate pudding
3 cups milk
Mix the pudding and milk for 3 minutes. Refrigerate for 5-10 minutes until set. Spread on top of layer 2. Refrigerate.
Layer 4-
Other 1/2 tub of cool-whip
Chocolate bar
Spread the other 1/2 tub of the cool-whip over layer 3. Garnish with shavings of a chocolate bar (optional). Refrigerate at least a couple of hours. Don't let sit out too long before serving. It tastes best straight from the fridge.
This is an Allred family favorite, and now a Jarvis family favorite. Great on a summer day!
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