Description

This is one of my childhood favorites. I can't remember if my Mom called it Chocolate Lusch or Chocolate Delight. Wade likes the name Chocolate Lasagna, so that's what we will call it. This desert has many names and like a rose no matter what you call it, it is delicious.

Ingredients

1 cup finely chopped walnuts or pecans 1¼ cups all-purpose flour 10 tablespoon butter (melted) 8 ounces cream cheese (softened) 1 cup powdered sugar 1 teaspoon vanilla extract A total of 16 ounces of Cool Whip or your favorite non dairy topping, thawed. I find using 2 8 ounce containers the easiest. 5.9 ounce box of instant chocolate pudding 5.1 ounce box vanilla pudding 3 cups cold milk ¼ cup grated chocolate or ½ cup mini chocolate chips (for garnish)

Instructions

Your crust needs time to cool before assembly so allow time to bake and cool it. Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9x13 inch baking dish with nonstick cooking spray. In a medium bowl add the walnuts/pecans, all-purpose flour and the melted butter and still till well combined. Press crust into the bottom of the baking dish evenly and bake till golden brown, about 20-25 minutes and set aside till completely cooled. When the crust is cool, in a medium sized bowl combine the softened cream cheese, powdered sugar, (1) of the 8 ounce containers of the Cool Whip and the vanilla extract, using a hand mixer or stand mixer until smooth. Spread evenly over the top of your crust. Using a clean bowl add the chocolate and vanilla pudding, 3 cups cold milk and whisk together till thickened, then spread evenly over the cream cheese layer. Spred the last 8 ounce container of cool whip evenly over the pudding layer. Cover with plastic wrap and refrigerate for at least 2 hours or even better overnight. Garnish with the grated chocolate or mini chocolate chips and serve.

Serves

12 - 14

Additional Comments

If desired, replace the chocolate pudding with almost any flavor pudding for a new twist.

Chocolate Lasagna