Charlie Brown Layered Dessert
1 1/4 sticks butter
1 1/4 cup All Purpose Flour
Chopped Walnuts or Pecans
2 8 oz. pkgs. Cream Cheese
2 cups Confectioner’s sugar
16 oz. Cool Whip
1 tsp. vanilla
1 large box + 1 small box instant chocolate pudding
3 1/2 cups milk
9×13 glass casserole/baking pan
Preheat oven to 350 degrees. Melt butter and put into glass pan (I just microwaved the butter in the pan). Add flour; mix together with butter until thoroughly combined. Press with fingers to cover and spread it out over the entire bottom of pan, and slightly up the sides. Sprinkle a few walnuts on top and press them down into the flour/butter mixture. Bake in oven for approximately 15 minutes or until just tanned slightly, and no longer shiny from the butter. Allow to cool for 20 minutes.
While crust is cooling, slowly incorporate confectioner’s sugar into softened cream cheese (with mixer or by hand). Add 8 oz. cool whip gradually, and add 1 tsp. of vanilla, and mix until all is incorporated. Set aside. Using mixer, mix pudding mixes with the milk until all blended together, and it has gotten somewhat thick (it will thicken more as it sits).
Carefully put dollops of cream cheese mixture all over crust, then carefully spread out over whole crust. Do the same with pudding, then with remaining cool whip. Sprinkle a few walnuts on top; refrigerate for at least a couple of hours and serve.