Crust Layer:
1 cup Gold Medal® all-purpose flour
1 cup powdered sugar
1 stick butter, melted
2nd Layer:
1 cup powdered sugar
8 ounces cream cheese
8 ounces of whipped topping (1/2 of a large 16 ounce container)
3rd Layer:
1 (3.4 ounce) box vanilla instant pudding
1 (3.4 ounce) box chocolate instant pudding
3 cups cold milk
Topping:
8 ounces whipped topping (remaining 1/2 of a large 16 ounce container)
chocolate sprinkles
Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or shortening.
Crust Layer: Place the flour, powdered sugar and melted butter directly in the greased baking dish. Mix with a fork to combine and then mix well with your hands until a thick dough forms. Press the dough evenly in the bottom of the baking dish. Bake for 15-18 minutes until cookie is lightly browned. It should look slightly undercooked. Let cool completely.
2nd Layer: Beat the powdered sugar, cream cheese and 8 ounces of whipped topping in a large bowl until smooth and creamy. Spread on the cooled crust.
3rd Layer: Whisk together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the refrigerator for 5 minutes then spread on cream cheese layer.
Top pudding layer with the remaining 8 ounces of whipped topping and garnish with chocolate sprinkles.
Store in the refrigerator.