chocolate/vanilla pudding dessert

last night i made a delicious dessert.  it was so delicious that my brother spent most of the meal hovering over the counter eating the creamy concoction straight from the pan.  then my father finished his plate, and started scooping up extra bites from the pan too.  what a great reception for a dessert that is easy to make, and won't have you running around in circles at the market.

the pistachio pudding dessert is quite popular, and there are many variations floating around the internet.  i sifted through many , and picked a recipe from this site because it had a buttery and nutty layer. other variations include graham cracker crusts and crushed pineapple.

i went with a commenter suggestion, and changed up 2 boxes of pistachio jell-o to 1 box vanilla jell-o and 1 box of chocolate jell-o.  when given the choice, i will always go with chocolate.  it is so good that you and everyone else will be hovering around the table scooping up bites straight from the pan too.

Prep. Time: 0:45

1 Box (3.4 oz) instant vanilla pudding

1 Box (3.4 oz) instant chocolate pudding
2 1/3 cups cold milk - low-fat okay
1/2 cup real butter - softened
1 cup all-purpose flour
3/4 cup chopped walnuts - divided
2 Tbls. granulated sugar
8 oz. cream cheese - softened, low-fat okay
2/3 cup powdered sugar
12 oz. whipped cream topping - divided, low-fat okay

-Beat together pudding mix and milk with electric mixer on high for 2 minutes; refrigerate until needed.
-Combine the butter, flour, 1/2 cup walnuts, and sugar and press evenly into the bottom of a 13" X 9" X 2" baking pan; bake in a 375 degree oven for 15 minutes; set aside to cool.
-Beat together cream cheese, powdered sugar, and 1/2 of the whipped cream with electric mixer; set aside.
-Spread pudding over prepared crust; spread cream cheese mixture over pudding; spread remaining whipped cream over cream cheese mixture; sprinkle remaining 1/4 cup walnuts over whipped cream.