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instant chocolate pudding
Preheat oven to 350. Mix flour, butter, and sugar.
Press into 9x13 ungreased pan. Bake for 10 minutes.
Blend cream cheese, confectioners' sugar, and 1/2 container of cool whip and spread over cooled crust.
Refrigerate for 30 minutes.
Mix pudding with milk and pour over cream cheese layer. Refrigerate for an additional 30 minutes (more or less, depending upon your own judgment).
Top with remaining container of cool whip.