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.

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