(Kathy Moreton)
1/2 cup margarine
1 cup flour
Cut butter into flour until crumbly. Press mixture evenly over bottom of 13 x 9 x 2 dish. Bake at 350F for 20 minutes. Cool.
1 - 8oz pkg cream cheese
7 oz. cool whip thawed
1 cup sifted icing sugar
Beat cream cheese on low speed of mixer until fluffy. Beat in powdered sugar and half of thawed cool whip. Spread over cooled crush. Chill.
1 - 4 oz pkg instant chocolate pudding mix
3 cups milk
In large bowl combine pudding and milk. Beat for 2 minutes. Spoon over the cream cheese layer in dish.
Chill or freeze until firm. Several hours or overnight.
Top with remaining cool whip. Crush 1 crispy crunch chocolate bar and sprinkle over top
This wonderful dessert recipe was given to me by Barts’ Aunt Sally Moreton. We usually have it at Christmas but it is also really good in the summer. It goes a long way because it is so rich. Everyone always looks forward to dessert when this is being served.
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