Recipe by Sarah Stone
"A graham cracker crust filled with creamy chocolate and vanilla pudding then covered with whipped topping and candy bar pieces. A quick, delicious dessert that is sure to please anyone with a sweet tooth!"
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1 (1.4 ounce) bar
chocolate covered toffee
1 (1.6 ounce) bar
chocolate covered crispy peanut butter flavored candy
crushed saltine crackers
crushed graham crackers
1 (5.1 ounce) package
instant vanilla pudding mix
1 (5.9 ounce) package
instant chocolate pudding mix
1 (12 ounce) container
frozen whipped topping, thawed
1 (8 ounce) container
frozen whipped topping, thawed
This is a super easy and tasty dessert! I made it just as written, and it turned out very well. Next time, I might bake the crust, because it really crumbled a lot when the dessert was cut. This is the only problem I had, however. The whole pan was gone before I could even take a picture of a single piece! Thanks so much for sharing this recipe...it is one that I would make again!
I'm not sure what I did wrong here but the topping was like soup and I had to throw the entire thing away. I used cool whip for the whipped topping, should I have used something else!
FANTASTIC!!!!!! I was able to make this lactose free for my husband and you couldn't tell by the taste at all!!! Use Lactose free milk and coolwhip) WONDERFUL dessert!! I have made this the regular way as is and it is a fantastic recipe!! LOVE this!!! Thank you for posting this and people, you must try this recipe!! It is great and please review this so others now how great this is!! I am the second person to review and I'm telling you it is soo easy and sooo good and yummy!!
Awesome recipe! My family of 8 devoured this within a matter of minutes! There weren't any leftover. They immediately asked me to make it again the next week. Followed recipe as it, except used crushed toffee candy and chopped reese's peanut butter cups! Delicious!!
I think that KMB28 might have used the small pudding boxes (my chocoalte is 3.9 oz and vanilla is 3.4) instead of the large pudding boxes that are 5.9 oz and 5.1 as listed in the ingredients. That would certainly make it soupy. If you use the correct size, it should hold up with no problems.
I made this for a dessert contest and it got 2nd place out oh about 20 or so other deserts! Very delicious!
This was a perfect dessert to take to a casual dinner party with friends. Everyone absolutely loved it. It was easy to make and I brought it in a disposable pan, so I could leave any extra for the hosts. Very yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 220
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