[ Creative Cooking ]

Guadalupe River Dessert

ID: 766   Cakes  
1 cube butter
1 cup flour
1 cup chopped pecans or walnuts
1 8-oz. pkg. cream cheese
1 cup powdered sugar
1 8-oz. pkg. Cool Whip
1 small pkg. instant chocolate pudding
1 small pkg. instant vanilla Jell-O pudding
2 cups cold milk
1 5-oz. chocolate bar (grated)

Bring cream cheese to room temperature. Mix butter, flour and nuts. Press into 9 x 13 inch pan. Bake at 350 degree for 20 minutes (or just until a light brown). Cool completely. Blend cheese, sugar and 1 cup of the Cool Whip. Spread carefully over crust. Blend puddings separately with milk (follow package directions).

Pour puddings over cheese mixture. Top with remaining Cool Whip. Sprinkle grated chocolate on top. Chill until serving time.

Submitted by:
Carol Velazquez

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