This vintage layered pudding dessert combines a buttery nut crust, creamy cheesecake layer, and rich chocolate pudding all topped with fluffy whipped topping. Originally made with boxed chocolate pie filling and Cool Whip, it reflects the mid-century ease of no-bake or semi-bake refrigerator desserts. Its charm lies in the luscious textures and balance of sweet, creamy, and nutty flavors that make it a crowd-pleaser for potlucks, family dinners, or holiday gatherings.
Ingredients
- 2 boxes chocolate pudding pie filling (small boxes, cook & serve style)
- 3 cups milk
- 1 tsp butter (optional)
- 1 stick oleo ( or butter)
- 1 cup flour
- ½ cup fine nuts (chopped, e.g. pecans or walnuts)
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 9 oz Cool Whip (or larger, divided use)
Instructions
Step 1: Cook Pudding Layer
- Cook 2 small boxes of chocolate pudding pie filling with 3 cups milk and 1 tsp butter (optional), following package instructions.
- Cool thoroughly, covered with wax paper to prevent skin.
Step 2: Make Crust
- Melt 1 stick oleo or butter.
- Mix with 1 cup flour and ½ cup chopped nuts.
- Pat mixture into bottom of 9×13″ baking pan.
- Bake at 350°F for 15 minutes. Cool completely.
Step 3: Prepare Cream Layer
- Beat 8 oz softened cream cheese with 1 cup powdered sugar until smooth.
- Fold in half of the Cool Whip (about 4.5 oz).
- Add a little more if using a larger container of Cool Whip.
Step 4: Assemble Layers
- Spread cream cheese mixture over cooled crust.
- Spread cooled chocolate pudding over cream cheese layer.
- Top with remaining Cool Whip.
- Chill thoroughly.
- Optional: Garnish with extra chopped nuts before serving.
Tips
- Toast the chopped nuts lightly before adding to the crust for deeper flavor
- Use vanilla or butterscotch pudding for a variation on the chocolate layer
- Substitute graham cracker crumbs for part of the flour in the crust
- Chill overnight for the cleanest slices
- Add a thin chocolate drizzle over the top before serving
- Use stabilized whipped cream instead of Cool Whip if preferred
- Sprinkle mini chocolate chips between layers for texture
- Serve well-chilled for best structure
- Double the whipped topping layer for a taller dessert
- Cut with a hot knife for clean edges
Nutrition
Calories: 390kcalCarbohydrates: 46gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 55mgSodium: 320mgPotassium: 260mgFiber: 1.5gSugar: 32gVitamin A: 720IUVitamin C: 1.2mgCalcium: 140mgIron: 1.4mg
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