Chocolate Delight

Chocolate Delight
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  • 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!

Enjoy !

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