ICEBOX SUPREME DESSERT

Icebox Supreme Dessert image

Provided by Linda McCormick

Time 50m

Number Of Ingredients 11

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STEP 1: PREPARE CRUST INGREDIENTS AND SPREAD INTO OBLONG PYREX DISH. BAKE THE SHORTBREAD CRUST AT 350 DEGREES FOR 18 MINUTES. CHILL
1 1/2 c flour
1 1/2 stick butter or margarine
1 c chopped pecans
STEP 2: MIX CREAM CHEESE, POWDERED SUGAR AND COOL WHIP
8 oz pkg cream cheese (room temperature)
1 c sifted powdered sugar
1/2 carton (9 oz.) cool whip
STEP 3: WHISK MILK AND PUDDING MIX UNTIL SMOOTH
3 c cold milk
2 pkg 4 serving size instant pudding - desired flavor

Steps:

1. After mixing the cream cheese, powdered sugar, and Cool Whip then spread over completely cooled crust.
2. 2 PKGS DESIRED INSTANT PUDDING mixed with 3 C. MILK. Spread over cream cheese layer. Refrigerate until set. Spread remaining Cool Whip over the pudding and garnish with chocolate curls, candy, chips, nuts, etc: Use your imagination.
3. PEANUT BUTTER CHOCOLATE VERSION: STEP 1: Crust Add 2/3 c. chopped dry roasted peanuts to 1/2 c. cold butter cut into 1 c. flour. Press into oblong Pyrex 13x9 inch until lightly browned. 350 degree/16-20 minutes. Cool completely
4. STEP 2: Beat 8 oz. cream cheese, 1 c. powdered sugar, 1/3 c. peanut butter, and 1-1/2 cups Cool Whip. Spread over cooled crust.
5. STEP 3: 1 pkg. Instant Chocolate and 1 pkg. Instant Vanilla Pudding whisked together 3 cups cold milk until smooth. Top cream cheese layer, allow to set and spread remaining Cool Whip and sprinkle with chopped dry roasted peanuts.