°1 16 ounce cold tub whip
°1 8 ounce cream cheese (soft)
°1 cup sugar powder
°1 teaspoon vanilla extract
°1, 5.9 ounce instant chocolate pudding
°1, 5.9 ounce vanilla instant pudding
°4 cups of milk
°1 1/2 cup Teddy Grahams chocolate
°3/4 cup chopped nut
°1 Butter Stick
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Preheat oven to 350 *
Pulse 1 1/4 cups teddy gram 1/2 cups of nut in a food processor, combine in a bowl with 1 stick of melted butter. The shape of a crust at the bottom of a dish 9 “× 13”. Bake for 15 minutes until set. Meanwhile, combine the icing sugar, cream cheese, half a bowl of Cool-Whip and vanilla extract in a medium bowl. Mix until smooth.
Layer cream cheese mixture on a refrigerated crust.
Combine both pudding and milk packaging and blend until thick. Layer over the cream cheese mixture.
Top with the remaining Cool-Whip, then sprinkle with the ground Teddy Grahams and chopped nuts on top.
Cover and cool overnight or 6 hours!