About ten years ago I went to a church event at a woman named Muriel’s house, and she served this dessert. I got the recipe, and it has been The Dessert we make whenever we have company.
We haven’t had company for quite a while, so Rebecca went ahead and made it just for us. We finished the entire pan within 24 hours, and then certain people even complained that there wasn’t more.
Better Than Robert Redford
3 sticks of butter, softened
1 tub of Cool Whip
1 cup chopped walnuts or pecans
1 6-serving package vanilla instant pudding
1 6-serving package chocolate instant pudding
1 cup flour
8 oz cream cheese
3 cups of milk
1 cup of sugar
mini-chocolate chips to sprinkle on top
Preheat oven to 350.
Combine butter, flour, and nuts, and pour into a 13×9 pan.
Bake for 15 to 20 minutes. Cool.
Beat cream cheese and sugar until light and fluffy.
Mix in half of the Cool Whip, then spread on the crust and refrigerate for 15 minutes.
Blend both puddings with milk and mix on low speed for one minute until it thickens.
Spread on top of the cream cheese layer.
Spread the remaining Cool Whip on the top, then sprinkle with mini chocolate chips.
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