It has been crazy cold here after all our warm weather last week. Yesterday, they delayed school expecting bad roads due to a wintry mix of precipitation. We had ZERO sleet/snow/rain so instead our kids just got extra sleep and play time on a Tuesday morning! They loved it!
On Monday night, we attended a team dinner for Conner’s varsity basketball team. All of his teammates, their parents and siblings, and the coaches gathered together to eat and fellowship before their playoff game on Tuesday night. I took a dessert, Chocolate Delight, which is always a BIG HIT at our house. I thought I would share the recipe with you today! It’s perfect to take to an event because you can make it up the day before or earlier in the day and just pop in the fridge until you’re ready to go!
Here you go…
Here’s what you’ll need:
1 stick of butter
1 cup of flour
1/2 cup chopped nuts (walnuts or pecans)
1 tub cool whip
1 8oz cream cheese
1 cup powdered sugar
1 small package instant vanilla pudding
1 large package instant chocolate pudding
3 cups milk
Preheat oven to 325 degrees.
First, I use my food processor and finely chop the nuts. I am allergic to pecans so I use walnuts but my Mom uses pecans so whatever is your preference will work!
Melt one stick of butter and add 1 cup of flour and 1/2 cup chopped nuts.
Mix together and then spread evenly over bottom of 9x13 pan.
Bake at 325 degrees for 25 minutes.
This makes your crust! Let cool completely.
Next, mix together 1 cup of cool whip, 1 cup of powdered sugar, and 1 8oz cream cheese (softened).
Spread the mixture evenly over the cooked crust.
For the next layer, mix 1 small package of instant vanilla pudding and 1 large package of instant chocolate pudding with 3 cups of milk. Blend together until like custard.
Then spread this over the 2nd layer.
Spread the remainder of the cool whip on top and sprinkle with more nuts.
Refrigerate and enjoy!