NAPOLEON PIE
• 1 1/2 cup flour
• 1 1/2 cube butter
• 1 cup chopped walnuts
• 8 oz. Cream cheese
• 1 cup powdered sugar
• 16 oz. Container Cool Whip
• 1 tsp. Vanilla
• 6 cups Milk
• 1 large box instant chocolate pudding
• 1 large box instant vanilla pudding
• 5oz. Milk chocolate bar. Room temp
Preparation Steps
1. Grease and flour 9×13 baking dish. Oven at 375°.
Pastry Dough
1 1/2 cup flour
1 1/2 cube butter
1 cup chopped walnuts
Work flour and butter together with fingers until it forms a large ball. Mix in nuts. Spread on bottom of baking dish. Bake at 375° for 20 min. or until lightly browned. Cool.
2. Layer one
8 oz. Cream cheese
1 cup powdered sugar
8 oz. Container Cool Whip
1 tsp. Vanilla
Beat on high until smooth. Spread on crust.
3. Layer two
1 large box instant chocolate pudding.
Mix per directions. Pour on top of layer one.
Let set.
4. Layer three
1 large box instant vanilla pudding.
Mix per directions. Pour on top of layer two.
Let set.
5. Topping
8 oz. Container Cool Whip.
1-5oz. Milk chocolate bar. Room temp.
Spread Cool Whip on top. Make peeks with
flat side of rubber scraper. With potato
peeler make chocolate curls on top. Eat!