Way too good to limit its use only to weddings, it has four layers that present contrasting flavors and intriguing textures. But though it looks elaborate it is very easy to make and the ingredients are easily available. It is the perfect ending to a summer dinner, and I know of no one who doesn't like it. NOTE: Let the cream cheese come to room temperature before adding it; it will be easier to mix that way.
Sorry, no picture. It didn't last long enough for me to get the camera out. LOL
MEXICAN WEDDING DESSERT:
- 1 1/2 Cup flour
- 1 1/2 sticks butter
- 4 ounces cream cheese
- 2 small boxes French Vanilla Pudding Mix
- 1 1/2 Cups finely chopped nuts
- 1 Cup powdered sugar
- 3 Cups Cool Whip
Melt butter and pour into a 9x13 pan. Quickly stir in flour & 1 C. nuts until thoroughly mixed. Press in pan to evenly cover the bottom. Bake 20 minutes at 350 degrees F. Cool 1 hour.
Mix powdered sugar and cream cheese. Fold in 1 1/2 C. Cool Whip. Spread over first layer.
Make 2 packages pudding mix according to directions on box. Pour over second layer.
Top with Cool Whip. Sprinkle with nuts.
Chill the finished product until ready to serve, then spoon it into the dessert dishes of your choice, making sure to get some of all four layers.
My former neighbor gave me this recipe. When I googled it the other day, mainly out of curiosity, I discovered that all the recipes I found online were identical to this one, making it appear that they all had a single original source. Since I don't know what/who that original source is/was, I will continue to think of it as Luz's Mexican Wedding Dessert.
If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email firstname.lastname@example.org (and put "recipe" in the subject box so I'll know what it's about)