We were invited to a potluck dinner with friends a few weeks ago. I always puzzle over what to take to potlucks, and ended up taking a pan of lasagna along with this dessert. It’s simple, quick, easy to transport, and like it’s name ~ it’s delicious!
The base is simply a mix of flour and butter patted into the bottom of a pan and baked for 20 minutes.
While it’s baking, I start on the middle layer: cream cheese, cool whip, and icing (powdered) sugar.
Once it’s all mixed up, I transfer it into another bowl and wash out the mixer and paddles, so I can make the top layer ~ instant chocolate pudding!
Once the base is baked until just barely browned, it needs to cool completely before adding the layers on top of it. I speed up the cooling down process by just popping it into the fridge for a bit. After it’s cool to the touch, I start adding the cream cheese layer. I first place small spoon-fuls on the top,
and then I spread it out.
The base can be delicate, so this method prevents it from lifting off the bottom (and making a big ol’ mess!).
I then add the pudding layer the same way.
I pop it into the fridge to cool before cutting and then serve it with a dollop of cool whip.
- 1 cup flour
- ½ cup butter
- Middle Layer:
- 1 (8 oz or 250 gram) package cream cheese
- 1 cup cool whip
- 1 cup powdered (icing) sugar
- Top Layer
- 1 large package or 2 small packages instant pudding mix (chocolate or banana cream is good)
- 2½ cups milk
- Base Layer: Mix together butter and flour until mixture resembles course oatmeal. Press into a 9 x 13 inch pan. Bake 10 minutes at 350 degrees or until lightly browned. Cool completely.
- Middle Layer: In an electric mixer, combine cream cheese, icing sugar and cool whip. Mix together until mixture is smooth and creamy. Set aside.
- Top Layer: Prepare pudding mix with 2½ cups milk.
- Once base layer is completely cooled, spread on cream cheese layer and then top with the pudding layer. Chill before cutting. Serve with a dollop of cool whip.