Icebox Supreme Dessert

Linda McCormick

By
@jklmno

Almost all of my recipes are items my mother always made whenever she entertained. This recipe can be made to fit any desired instant pudding flavor: lemon, pistachio, chocolate, banana, etc.


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Comments:

Serves:

1 oblong Pyrex dish

Prep:

30 Min

Cook:

20 Min

Method:

Refrigerate/Freeze

Ingredients

STEP 1: PREPARE CRUST INGREDIENTS AND SPREAD INTO OBLONG PYREX DISH. BAKE THE SHORTBREAD CRUST AT 350 DEGREES FOR 18 MINUTES. CHILL

1 1/2 c
flour
1 1/2 stick
butter or margarine
1 c
chopped pecans

STEP 2: MIX CREAM CHEESE, POWDERED SUGAR AND COOL WHIP

8 oz
pkg cream cheese (room temperature)
1 c
sifted powdered sugar
1/2
carton (9 oz.) cool whip

STEP 3: WHISK MILK AND PUDDING MIX UNTIL SMOOTH

3 c
cold milk
2 pkg
4 serving size instant pudding - desired flavor

Directions Step-By-Step

1
After mixing the cream cheese, powdered sugar, and Cool Whip then spread over completely cooled crust.
2
2 PKGS DESIRED INSTANT PUDDING mixed with 3 C. MILK. Spread over cream cheese layer. Refrigerate until set. Spread remaining Cool Whip over the pudding and garnish with chocolate curls, candy, chips, nuts, etc: Use your imagination.
3
PEANUT BUTTER CHOCOLATE VERSION:
STEP 1: Crust
Add 2/3 c. chopped dry roasted peanuts to 1/2 c. cold butter cut into 1 c. flour. Press into oblong Pyrex 13x9 inch until lightly browned. 350 degree/16-20 minutes. Cool completely
4
STEP 2: Beat 8 oz. cream cheese, 1 c. powdered sugar, 1/3 c. peanut butter, and 1-1/2 cups Cool Whip. Spread over cooled crust.
5
STEP 3: 1 pkg. Instant Chocolate and 1 pkg. Instant Vanilla Pudding whisked together 3 cups cold milk until smooth. Top cream cheese layer, allow to set and spread remaining Cool Whip and sprinkle with chopped dry roasted peanuts.

About this Recipe

Course/Dish: Pies, Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy