Attributed to: Lynn Mitchell
Source: Five Family Cookbook
Category: Pies and Cakes
Notes: This decadent cheesecake consists of four layers and is best made the day before serving.
Prep time: 30 minutes
Total time: 45 minutes, plus cooling
Servings: 8
Difficulty rating: 3
Ingredients:
1.5 cups Flour
12 tablespoons Butter, melted
1 cup Nuts, finely chopped
8 ounces Cream cheese
16 ounces Cool Whip, divided
1 cup Confectioners sugar
2 (5.9 ounce) packages Instant chocolate pudding
3 cups Milk
Special Tools/Utensils:
Hand mixer or stand mixer
Instructions:
Preheat oven to 350* F.
For the first layer, mix flour, melted butter, and chopped nuts until sandy. Press into the bottom of a greased 9”x13” pan, and bake for 15 minutes. Set aside to cool.
For the second layer, mix together cream cheese, 8 ounces of Cool Whip and confectioners sugar until even. Pour over the cooled crust mixture.
In a separate mixing bowl, mix together instant pudding mix and milk. Whisk for about two minutes until the pudding is soft-set. Pour over the cream cheese mixture, evenly layering the mixture.
For the final layer, spread the remaining 8 ounces of Cool Whip across the cheesecake.
Refrigerate for 2 hours before serving.