1 (16 oz) tub Cool-Whip
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 (5.9 oz) package instant chocolate pudding
1 (5.9 oz) package instant vanilla pudding
4 cups milk
1 1/2 cups chocolate Teddy Grahams
3/4 cup chopped walnuts
1 stick butter
Preheat your oven to 350°F.
In a food processor, pulse 1 1/4 cups of Teddy Grahams and 1/2 cup of walnuts until finely crushed. Combine the crushed mixture with the melted butter and press it into the bottom of a 9"x13" casserole dish to form the crust. Bake for 15 minutes or until set.
In a medium bowl, mix together the powdered sugar, softened cream cheese, half of the tub of Cool-Whip, and vanilla extract until smooth.
Spread the cream cheese mixture evenly over the cooled crust.
In another bowl, combine both pudding packages with the milk and mix until thickened. Layer the pudding mixture on top of the cream cheese layer.
Spread the remaining Cool-Whip over the pudding layer, then sprinkle the remaining crushed Teddy Grahams and chopped walnuts on top.
Cover the dish and refrigerate overnight or for at least 6 hours before serving.
Enjoy your delicious Chocolate Delight dessert!
