How to make it

  • 1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom of a 9x13 pan. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 5 - 8 minutes. Cool on a wire rack before filling.
  • 2. Beat together cream cheese and confectioners’ sugar until smooth. Spread over cooled crust.
  • 3. In mixing bowl mix instant vanilla pudding with 2 cups of milk. Also to sit for a couple of minutes. Spread on top of cream cheese.
  • 4. Whip whipping cream to stiff peaks. Spread 1/2 on top of the pudding. (if using Cool Whip use 1/2 container)
  • 5. In mixing bowl mix instant chocolate pudding and 2 cups of milk. Allow to sit for a couple of minutes. Spread on top of the whipped cream.
  • 6. Top with remaining whipped topping. (if using cool whip add remaining)
  • 7. If you wish sprinkle a little coco powder on top

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