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Last night I attended a women's ministry function at our church and like all good Baptist functions we were asked to bring a dish. I was actually asked to bring my Better Than Robert Redford Dessert. I had made it before and I guess it was a big hit! (YAY ME!) ; ) I actually got it from Family Circle Magazine several years ago.
Since it past the Baptist Taste Test I thought that I would share it with you. It passes all my criteria. Easy, Simple, Cheap and CHOCOLATE!
Since it past the Baptist Taste Test I thought that I would share it with you. It passes all my criteria. Easy, Simple, Cheap and CHOCOLATE!
Makes 16 Servings
1 cup all-purpose flour
1 cup coarsely chopped walnuts ( I don't care for walnuts so I use cashews and pecans)
1/2 cup (1 stick) unsalted butter, melted
1 package (8oz) cream cheese, softened
1 cup confectioners' sugar
1 container (8oz) frozen whipped topping, thawed
4 cups milk
2 boxes (3.4oz each) instant vanilla pudding
2 boxes (3.4oz each) instant chocolate pudding
chopped nuts chocolate curls
1. Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In a medium-size bowl, mix flour nuts and butter. Pat into prepared dish. Bake 350 degrees for 15 minutes. Cool.
3. In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
4. Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding.(hint. I used extra whipped topping) Refrigerate at least 2 hours or over night. Sprinkle with nuts and chocolate curls. Cut into squares.
1 cup all-purpose flour
1 cup coarsely chopped walnuts ( I don't care for walnuts so I use cashews and pecans)
1/2 cup (1 stick) unsalted butter, melted
1 package (8oz) cream cheese, softened
1 cup confectioners' sugar
1 container (8oz) frozen whipped topping, thawed
4 cups milk
2 boxes (3.4oz each) instant vanilla pudding
2 boxes (3.4oz each) instant chocolate pudding
chopped nuts chocolate curls
1. Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In a medium-size bowl, mix flour nuts and butter. Pat into prepared dish. Bake 350 degrees for 15 minutes. Cool.
3. In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
4. Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding.(hint. I used extra whipped topping) Refrigerate at least 2 hours or over night. Sprinkle with nuts and chocolate curls. Cut into squares.
