Layered Chocolate Pudding Dessert

Ingredients

Crust Layer:

• 1 cup all-purpose flour
• 1 cup powdered sugar
• 1 stick butter, melted

2nd Layer:

• 1 cup powdered sugar
• 8 ounces cream cheese
• 8 ounces of whipped topping (1/2 of a large 16 ounce container)

3rd Layer:

• 1 (3.4 ounce) box vanilla instant pudding
• 1 (3.4 ounce) box chocolate instant pudding
• 3 cups cold milk

Topping:

• 8 ounces whipped topping (remaining 1/2 of a large 16 ounce container)
• chocolate sprinkles

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or shortening.
2. Crust Layer: Place the flour, powdered sugar and melted butter directly in the greased baking dish. Mix with a fork to combine and then mix well with your hands until a thick dough forms. Press the dough evenly in the bottom of the baking dish. Bake for 15-18 minutes until cookie is lightly browned. It should look slightly undercooked. Let cool completely.
3. 2nd Layer: Beat the powdered sugar, cream cheese and 8 ounces of whipped topping in a large bowl until smooth and creamy. Spread on the cooled crust.
4. 3rd Layer: Whisk together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the refrigerator for 5 minutes then spread on cream cheese layer.
5. Top pudding layer with the remaining 8 ounces of whipped topping and garnish with chocolate sprinkles.
6. Store in the refrigerator.