Follow these steps for perfect results
butter
melted
self-rising flour
cream cheese
softened
Cool Whip
powdered sugar
instant chocolate pudding mix
Preheat oven to 350°F (175°C).
Melt butter.
Combine melted butter and self-rising flour.
Press the butter and flour mixture into the bottom of a 9x13-inch dish.
Bake for 10 minutes or until lightly golden.
Let the crust cool completely.
Soften cream cheese.
In a separate bowl, mix softened cream cheese, 1 cup of Cool Whip, and powdered sugar until smooth and creamy.
Spread the cream cheese mixture evenly over the cooled crust.
Prepare instant chocolate pudding according to package directions.
Pour the prepared chocolate pudding over the cream cheese layer.
Spread the remaining Cool Whip evenly over the chocolate pudding layer.
Refrigerate for at least 2 hours before serving.
Expert advice for the best results
Chill thoroughly for best flavor and texture.
Garnish with chocolate shavings or fresh berries.
Everything you need to know before you start
15 minutes
Yes, can be made 1-2 days in advance.
Serve chilled, cut into squares. Garnish with a dusting of cocoa powder or chocolate shavings.
Serve cold as a dessert.
Pairs well with coffee or milk.
Sweet and bubbly wine to complement the dessert.
Discover the story behind this recipe
Potluck dessert, family gatherings
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