"A luxurious layered dessert in a 9x13 inch pan. Cream cheese, chocolate pudding and vanilla pudding are layered over a nut base and finished with whipped topping!" — Kay
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1 (8 ounce) package
1 (12 ounce) container
frozen whipped topping, thawed
1 (3.9 ounce) package
instant chocolate pudding mix
1 (3.4 ounce) package
instant vanilla pudding mix
I've used this recipe for over 14 years now, and I was greatful to find that someone had actually written it down. Previously, I did it from memory. It's a MUST TRY, and WILL LOVE!!!
This was just ok for me. The 'instant pudding' taste was predominant - I was expecting more flavor I guess. Probably would be delicious with homemade puddings instead of instant, but labor intensive. It was eaten, but will probably not make again.
GREAT! Kids ages 10 & 8 loved it, so did hubby and me. We kept in the freezer after the first servings and it was wonderful, especially in the 95-degree Texas heat! Thanks for the post; this is a Keeper.
I took this to a family picnic last weekend and even the cousin who "never eats dessert" had two
pieces and demanded the recipe. Next week I'm making it again for my mom
to take to a gathering. For a dessert that sounds heavy, it's lovely and light. Kay,
thanks for the perfect dessert recipe!
This is wonderful and very easy. I saw how some said the crust got a little soggy... so I double the crust portion and did not have a problem w/sogginess.
I had this recipe years ago (pre-internet days) and was thrilled to find it here. I tried it out and it is wonderful!!
This hit the spot and I even made it a little more healthy. I used reduced fat Parkay margarine for the crust. I used Neuchantel cheese for the cream cheese and fat free Cool Whip. I used ff/sf instant chocolate (2 boxes because I wanted all chocolate on top) made with skim milk. Very tasty and pretty ok in the calorie and fat department!! This is certainly in my dessert rotation now!
I made this back in the 70's. I will be trying this again on dinner guest tomorrow.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Nut Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 243
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