Crust Layer
| 1 Cup Flour |
| 1 Cup Powdered Sugar |
| 1/2 Cup Butter, melted |
2nd Layer
| 1 Cup Powdered Sugar |
| 8 oz Cream Cheese |
| 8 oz Cool Whip (1/2 of a large container, save other half for topping) |
3rd Layer
| 1 (3.4 oz) Box Vanilla Instant Pudding |
| 1 (3.4 oz) Box Chocolate Pudding |
| 3 Cups Cold Milk |
Topping:
| 8 oz Cool Whip |
| Chocolate Sprinkles |
Preheat oven to 350. Grease a 9×13 baking dish or 2 large pie plates
Crust Layer: Place flour, powdered sugar and melted butter directly in the greased baking dish. Mix with a fork to combine and then mix with your hands until a thick dough forms. Press dough evenly in the bottom of the baking dish. Bake for 15 minutes or until crust is lighly browned. Cool completely. (This entire step may be skipped if you purchase a shortbread pie crust)
2nd Layer: Beat the powdered sugar, cream cheese and 8oz of cool whip in a large bowl until smooth and creamy. Spread over cooled crust.
3rd Layer: Whisk together one package of vanilla pudding and one package chocolate pudding with 3 cups cold milk. Place in the refrigerator for 5 minutes until set. Spread over cream cheese layer.
Topping: Layer remaining cool whip over chocolate pudding and garnish with chocolate sprinkles.
Refrigerate for 1 hour.
