Diva Tasting: Cloud 9….


Oven 350 Degrees


  • 2 (16 Ounce) Package Pecan Shortbread Cookies, Crushed

  • 1 Cup Sweet Butter, Melted

  • 2 (8 Ounce) Package Cream Cheese, Softened

  • 1 Cup White Sugar

  • 1 Cup of Walnuts or Pecans Chopped

  • 2 (3.9 Ounce) Packages Instant Cheesecake Pudding Mix

  • 1 (3.9 Ounce) Packages Instant French Vanilla Pudding Mix

  • 4 Cups Cold Cream or Half n’ Half

  • 1 Container of Extra Creamy Frozen Whipped Topping, Thawed


  1. Lightly grease a 9×13 in pan. Reserve 1/4 cup cookie crumbs for garnish. In a medium bowl, mix together remaining cookie crumbs and melted butter or margarine. Press mixture into pan. Bake at 350 Degrees for 10 minutes and let cool.

  2. In a medium mixing bowl, beat cream cheese until fluffy. Add sugar and mix until smooth. Fold in nuts. Spread mixture into crust.

  3. In a medium bowl whisk together pudding mix and cream. Allow to set up 5 minutes, then pour over cream cheese layer. Spread whipped topping over top and sprinkle with cookie crumbs and nuts if desired. Cover with plastic wrap or foil and….

  4. Refrigerate at least 2 hours before serving.

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