- 1 16 oz tub Cool-Whip
- 1 8 oz pkg cream cheese (softened)
- 1 Cup powdered sugar
- 1 Tsp vanilla extract
- 1 5.9 oz pkg instant chocolate pudding
- 1 5.9 oz pkg instant vanilla pudding
- 4 Cups of Milk
- 1 1/2 Cups chocolate Teddy Grahams
- 3/4 Cup chopped walnuts
- 1 stick of butter
Preheat oven to 350*
Pulse 1 1/4 cups teddy grams and 1/2 cup walnuts in food processor, combine in bowl with 1 stick of melted butter. Form crust in bottom of 9″×13″ casserole dish. BAKE 15 minutes until set. Meanwhile, combine powdered sugar, cream cheese, half tub of Cool-Whip and vanilla extract in medium bowl. Mix until smooth.
Layer cream cheese mixture on cooled crust.
Combine both pudding packages and milk, mix until thickened. Layer on top of cream cheese mixture.
Top with remaining Cool-Whip, then sprinkle crushed Teddy Grahams and chopped walnuts on top.
Cover and refrigerate overnight or 6 hours!