4-Layer Chocolate Dessert

My mouth waters just thinking about this dessert!  While some varieties go with a premade whipped topping, I unabashedly support pure whipping cream--it makes all the difference!  If you are really in a pinch, you can always substitute with the whipped topping; just know that it won't be as good and you won't be as famous for your desserts!

4-LAYER CHOCOLATE DESSERT
(Print this Recipe)

Layer 1:  Mix all together, press into a 9 x 13 pan, and bake at 350 degrees for 15 minutes or until golden.  Allow to cool completely.

1 c. flour
1/2 c. butter, melted
2 Tbs. sugar
1/2 c. nuts, finely chopped

Layer 2:  Mix all together and spread on top of layer 1 that has cooled completely

8 oz. cream cheese, softened
1 c. powdered sugar
1 c. whipped cream

Layer 3:  Mix together and spread immediately on top of layer 2

2 small packages instant chocolate pudding
3 cups milk

Layer 4:  Spread whipped cream over top of dessert, and then sprinkle the nuts on last

3 c. whipped cream
1/2 c. nuts, finely chopped 

Homemade Whipping Cream:  If you've never made whipped cream from scratch, simply take 1 cup of whipping cream and use an electric beater or kitchenaid with a beater attachment and whip until thick.  Add 1-2 Tbs. of powdered sugar per cup of whipping cream, and 1-2 tsp. vanilla at any time while whipping.  Whip until peaks are stiff but not dry. 

TIP:  For the above recipe, I make the whipped cream first so it is already read for layers 2 and 4.  I use about a 1/2 quart of whipping cream, 1 c. powdered sugar, and about 3 Tbs. vanilla.  It yields about 5 cups of whipped cream, so I have a little left over depending on how much whipped cream I want in layer 4.