- 1 16 ounce cold tub whip
- 1 8 ounce cream cheese (soft)
- 1 cup sugar powder
- 1 teaspoon vanilla extract
- 1, 5.9 ounce instant chocolate pudding
- 1, 5.9 ounce vanilla instant pudding
- 4 cups of milk
- 1 1/2 cup Teddy Grahams chocolate
- 3/4 cup chopped nut
- 1 Butter Stick
Set the oven to 350°F.
1 1/4 cups of teddy gram
Use a food processor to chop up 1/2 cup of nuts, then mix them with 1 stick of melted butter in a bowl.
The shape of the bottom of a dish’s crust is 9 ” 13″.
Bake for 15 minutes until set.
In the meantime, mix the icing sugar, cream cheese, half a bowl of Cool-Whip, and vanilla extract in a medium bowl.
Mix until it’s smooth.
Stack cream cheese mixture on a crust that has been in the fridge.
Blend the pudding and milk together until it gets thick.
On top of the cream cheese mixture, add a layer.
Sprinkle the ground Teddy Grahams and chopped nuts on top of the remaining Cool Whip.
Cover and let it cool for 6 hours or overnight!