Gold Medal Dessert

My Aunt Sue made this dessert years ago and I fell in love with its cool creamy texture.  I typically made this dessert in the Summer but it can be served anytime of the year. 

 

Preheat oven to 350 degrees F.  In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 20 minutes. Allow to cool.

In a large bowl, beat together cream cheese and confectioners' sugar until smooth.

In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer.

Top with remaining Cool Whip.

Grate Hershey’s bar over the top of the dessert.

Gold Medal Dessert

Recipe by my Aunt Sue

Ingredients

• 1 cup finely chopped pecans
• 1 cup all-purpose flour
• 3/4 cup butter, softened

 

• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 (16 ounce) container Cool Whip, thawed, divided

 

• 2 1/2 cups milk
• 1 small package instant chocolate pudding mix
• 1 small package instant vanilla pudding mix

 

• 1 Hershey’s bar milk chocolate

Directions

1. Preheat oven to 350 degrees F.  In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 20 minutes. Allow to cool.
2. In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the Cool Whip. Spread on top of cooled crust.
3. In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer.
4. Top with remaining Cool Whip.
5. Grate Hershey’s bar over the top of the dessert.
6. Chill for several hours then serve.

Enjoy!