My family has been making this recipe for years. The only change we make is to add butter to the crust, instead of margarine, and add finely chopped, toasted pecans to the crust as well. Definitely 5 stars!
My first ‘experience with this was in the late 1970’s. It blew us all away! Amazing, refreshing, and leaves everyone wanting more and the recipie, which no one wanted to share… eventually I got this exact recipie. Made it umpteen times, but lost it when moving, other’s helping pack thought recipies were unnecessary to due internet recipie… I couldn’t find it till I saw it on here. Thank you SO much for posting it. I’m from Canada also, I wonder if other countries have had this wonder of this recipie? Thanks Biancal!!!
1cup pecans, chopped
3tbsp white sugar
Spray a 9×13 inch baking dish with cooking spray.
In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package.
Prepare the chocolate pudding as per the instructions on the package.
In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.