Prep Time: 20 minutes
Refrigeration Time: 4 hours
Yum Factor: TBA
When you consider the ease of preparation and affordability of this dessert it easily scores an A+. Almost every time I serve this friends ask me for the recipe!
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 Tbs. milk
1 container (8 oz.) whipped topping (Cool Whip)
2 pkgs. (4 serving size) instant chocolate pudding
3 1/2 cups cold milk
nuts, broken Oreos, or mini semi-sweet chocolate chips (optional)
1. In a medium bowl combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9 inch casserole pan. Refrigerate 5 minutes OR for firmer crust bake at 375°F (190°C) for 8 minutes, cool.
2. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust. Stripe #1 complete!
3. Prepare instant pudding as directed on package using 3 1/2 cups milk (total for both pkgs.). Spread over cream cheese layer. Stripe #2 complete!
4. Chill for at least 4 hours. Spread remaining whipped topping over pudding layer. Stripe #3 complete! You can add any of the optional toppings to this this yummy dessert if desired. Personally I like it just fine without the toppings.
You can easily shave 10 minutes off the prep time of this recipe by replacing the Crust ingredients and steps with a graham cracker Ready Crust, but I suggest getting the “extra 2 servings” size, to fit all the yummy goodness.
The instant chocolate pudding can also be replaced by the pudding flavor of your choice. How can you top chocolate though?