Chocolate Layered Pudding Dessert

 

Another fond memory from our childhood is Grammy’s chocolate layered pudding dessert.  When served after a fabulous Sunday dinner, there were never leftovers.

• 1 c chopped walnuts 
• 1 ½ c flour 
• a stick and a half of butter, melted 
• 8 ozs cream cheese, room temperature 
• 1 c confectioners sugar 
• 12 ozs. whipped cream 
• 2 3.9 oz box instant chocolate pudding 
• 3 ½ c milk

Heat oven to 350 degrees F.

In a medium bowl, place nuts, flour and melted butter.   Press evenly into a 9" x 13" baking dish. Bake twenty minutes and cool completely on a rack.  Turn off oven.

Once the crust has completely cooled, place the cream cheese and sugar in a medium bowl and beat well.  Fold in 1 ½ c of the whipped cream.  Spread mixture onto crust and refrigerate while making the pudding filling.

In a medium bowl, place the pudding and the milk and mix well.   Spread mixture evenly on top of cream cheese layer.  Then spread remaining whipped cream over pudding layer and refrigerate at least four hours or overnight.   Our grandmother always sprinkled chopped walnuts on top.