° 1 cup chopped pecans
° 3 tablespoons of granulated sugar
° a cup of unsalted melted butter
° 1 cup all-purpose flour
° A layer of cream cheese
° Cream cheese 7 ounces
° 1 cup of powdered sugar, also known as powdered sugar, or
° Confectionery sugar, use 1/2 cup to reduce sweetness
° 1 cup cold whipped cream or whipped cream
° vanilla pudding
° 5.1 oz Instant Vanilla Pudding
° 2 cups milk
° 5.1 OZ instant chocolate pudding
° 1 cup milk
° 2 cups whipped cream or whipped cream
° optional crunchy chocolate
Preheated oven 350 degrees f .
Spraying a 9 * 13 inch baking Dish vec cooking spray.
In a blender, mix all the crust ingredients together and press to get a prepared baking dish.
Baking for 21 minutes.
Vanilla pudding is prepared according to the directions on the packages. I using 2 cups milk instead of 3 cups in package directions for Strong Pudding.
Preparing chocolate pudding like to instructions on package. I using 2 cups milk instead of 3 cups in package directions for a Stronger Pudding.
In a blender, add cream cheese, powdered sugar, and a cup of whipped cream. Mix until light and fluffy.
Let the peel cool. Spread the cream cheese mixture evenly over the crust. Spread the vanilla pudding over the cream cheese layer, then the chocolate pudding. Distribute the whipped cream as a final layer, then cover with chocolate to taste
Put it in the fridge for a few hours, until it hardens before serving.
+ Note :
I used 2 cups of milk to make the pudding because I wanted to add a stronger layer of pudding here, but feel free to use 3 cups of milk exactly as the instructions say .
Please keep nutritional information in your mind is a rough rating and could vary very much depending on the products used.
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