2cupschocolate graham cracker crumbs or cookie crumbs
3ozinstant french vanilla pudding4-serving package
3ozinstant chocolate pudding4-serving package
Sifted cocoa powder for garnish
Preheat oven to 350 F degrees. Spray a 9x9 baking pan with cooking spray.
Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
Prepare each of the pudding mixes in separate bowls using 1 cup of the milk for each one. Chill in the refrigerator until ready to use.
Meanwhile, in a large mixer bowl, combine cream cheese and sifted powdered sugar until creamy. Add one cup of the Cool Whip to the cream cheese mixture and fold in with a rubber spatula to combine well. Set aside until ready to use.
When crust is cooled, spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over cream cheese layer. Spread the vanilla pudding over the chocolate pudding layer. Spread remaining Cool Whip over the vanilla pudding. Chill for at least two hours to set.
Right before serving, sift cocoa over the top as garnish.