A Mother’s Day tradition in our home is a delightful layered dessert featuring chocolate pudding, cream cheese and cool whip. Since it is made in layers, several children can help to make it, each working individually.
And in a perfect world they would make it all themselves and clean up the kitchen when they were finished!
Chocolate Layered Pudding Dessert
Crust: Blend together in food processor: 1 stick of butter, 1/2 cup of nuts (I used almonds), and 1 cup of flour. Press into a 9 x 13 inch pan and bake at 350 degrees for 10 minutes. Set aside to cool.
Layer 1: Mix together 1-8 oz, package of cream cheese, 1 cup powdered sugar. Carefully fold in 1/2 of an 8 oz. tub of Cool Whip. Spread on cooled crust. Refrigerate.
Layer 2: Mix together 3 cups of milk and 2 boxes of instant chocolate pudding. Carefully spoon over cream cheese layer.
Layer 3: When pudding has set, carefully spread the remaining Cool Whip over the pudding layer.
I used one recipe of our homemade chocolate pudding instead of the pudding mixes (check out my entry for Tuesday, Feb. 5th, 2008, if you want the recipe) and added just a touch of almond flavoring to the pudding.
You could substitute any flavor of pudding you wish, chocolate mint, milk chocolate, chocolate fudge, or even use (gasp) lemon or butterscotch (although I don’t know why you would!)