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° 1 cold bath whisk 16 ounces
° 1 8-ounce cream cheese (soft)
°1 cup powdered sugar
°1 teaspoon of vanilla extract
°1 5.9 ounce instant chocolate pudding
°1 instant vanilla pudding 5.9 ounces
°4 cups of milk
°1 1/2 cup Teddy Grahams Chocolate
°3/4 cup chopped walnuts
°1 Butter Stick
Preheat oven to 350*
Pulse 1 1/4 cup gram teddy 1/2 cup walnuts in a food processor, mix in a bowl with 1 stick of melted butter. The shape of a crust in the bottom of a 9″ × 13″ dish. Bake for 15 minutes until set. Meanwhile, combine icing sugar, cream cheese, half a bowl of Cool-Whip and vanilla extract in a medium bowl. Blend until smooth.
Spreading cream cheese mix on chilled crust.
Combine pudding and milk packages and mix until thick. Layer over cream cheese mixture.
Garnish with the remaining Cool-Whip, then sprinkle ground Teddy Grahams and chopped walnuts on top.
Cover and let cool overnight or 6 hours!