That sounds about right; didn't realize that it would use a whole box of
confectioners sugar and the cream.
Thanks.

"Mike H" > wrote in message
9.130...
> "pfoley" > wrote in
> ink.net:
>
>
> > I don't remember the amount of the ingredients nor if the chocolate
> > layer was instant or cooked pudding
> > If anyone has the recipe, let me know.
>
> I don't have the recipe, but I've had it, and can also probably pretty
> much figure it out from the description...
>
>
> You'll need a box of Grahm Crackers, some butter and sugar for the crust.
> Look at a recipe for a cheese cake and double the crust amts.
>
> For the Powdered sugar/Cream Cheese layer, I'm thinking it's gonna be an
> 8 oz block of cream cheese, 1 lb of XXX sugar and probably say 8 oz of
> heavy cream, cream the sugar and cream cheese together and slowly add in
> the cream to get what looks like the right consistancy, since I don't
> know how much it'll hold, and you want it to firm up... I don't think
> just cream cheese & XXX SUgar will do the job, beause it'll be too thick,
> the cream is to loosen it up some. Spread that mix over the graham
> cracker crust and chill to firm up.
>
> Mix 2 boxes of Instant Chocolate Pudding per the pie filling directions
> (usually less milk for a thicker consistancy) and pour over the mixture.
> Chill to firm again, and then spread on 1 tub of cool whip, or beat your
> own real whipped cream and spread it over the top of the pudding.
>
> It may not be perfect, but it should still be good eats From there,
> play with qtys to get what you want.