Found in Taste of Home Summer 2025 magazine.
1 c all purpose flour
1/2 c cold butter
1 c chopped walnuts/pecans, toasted, divided
8 oz cream cheese, softened
1 c confectioners sugar
16 oz cool whip, thawed, divided
2-1/2 c milk
2 4oz pkg instant chocolate pudding mix
1 c semisweet chocolate chunks
chocolate syrup
Preheat oven to 350°. Place flour in a small bow; cut in butter until crumbly. Stir in 1/2c nuts. Press onto the bottom of an ungreased 9x13 pan. Bake until light golden brow, 12-15 minutes. Cool completely on a wire rack.
In a bowl, beat cream cheese and powdered sugar until smooth; fold in 8oz cool whip. Spread over crust. In a large bowl, mix milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining cool whip. Sprinkle with chocolate chunks and remaining nuts. Refrigerate until cold.
Cut into bars. Just before serving, drizzle with chocolate syrup.
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