This is a wonderful recipe I got from my
mom (who knows
where she got it). My sister
actually made it more often than my mom
and a lot more often than I have. Our family would always watch and make sure nobody got
too large of a slice cut because we were interested
in having it last for a couple of days. I've
added a few of my own hints
to make it go smoother.
This dessert is also great for breakfast!
- 1/4 lb. + a few more graham crackers, crushed
- 1/2 cup + a few more chopped nuts
- 1 stick butter
- 8oz cream cheese, room temperature
- 1 cup powdered sugar
- 1 16oz cool whip
- 1 8oz cool whip
- 1 large instant chocolate pudding
- 2 1/2 cups milk
(note: yes, you can just get one, bigger container of cool whip. And this is something you don't want to skimp on, get the name brand, the good stuff. You can really taste the difference.)
Steps to do ahead of time
- preheat oven to 350F
- clear room in freezer for 9x13 pan
- let cream cheese warm to room temperature
- thaw out cool whip
This is a multi-layer dessert. Here is what you do:
1st layer: mix well 14 lb graham crackers with butter
and 1/2 cup nuts, pat into 9x13 pan, bake at 350 degrees
for 15 minutes. Put in freezer for 10 minutes.
2nd layer: fold cream cheese, powdered sugar, and
16oz cool whip and spread over 1st layer.
Put in freezer for 10 minutes.
3rd layer: mix the instant pudding and milk and spread
over 2nd layer. Put in freezer if not firm enough for
next step. (note: if you're not sure, go ahead and put it in the freezer.)
4th layer: spread the 8oz cool whip on top of the 3rd
Top with chopped nuts or graham crackers.
(note: I haven't tried this yet, but I've always thought that a top layer of chocolate brownies might be wonderful. Or maybe it would be over the top.