Heaven in a Cup

We served this dessert at Pocket Presbyterian Church's VBS this summer. I wish I had made a picture, but it didn't hang around long enough!! This recipe serves 25 to 30 people (about 1 cup each). It's yummy. Karen

Crust:
3 c. plain flour
1 1/2 c. margarine, melted
2 c. chopped pecans, walnuts or coconut (or a combination of the 3)

Mix all together to form crust. Put in pans - 3 (9 X 13). Bake in 375 degree oven for 15 minutes. Should be lightly browned. Cool.

1st layer:
24 oz. cream cheese, softened
2 c. powdered sugar
5 cups Cool Whip

Mix cream cheese and sugar together well, then add 5 cups Cool Whip. Mix together gently and spread over the cooled crusts.

2nd layer:
6 pkgs. instant chocolate pudding
10 cups milk

Combine milk and puddings as directed. Pour this mixture over the cream cheese layer.

Refrigerate until ready to serve (can be over night). Scoop into individual cups or serving bowls. Top with chopped pecans, oreo cookies or a combination of both.