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Diana has lived most of her life in Southwest Bakersfield. She graduated from South High School. She enjoys fishing and outdoor activities with her family and friends. This is one of her favorite recipes from her mom. CHOCOLATE-CHOCOLATE CAKE CRUST: 1 cup flour 1 cup finely chopped nuts 1 cup butter FILLING: 1 8-ounce cream cheese 1 cup sugar 12-ounce Cool Whip (divided) l large package instant vanilla pudding 1 large package instant chocolate pudding 3 cups milk grated chocolate or chocolate sprinkles Combine all ingredients for crust and press into bottom of an ungreased 9 x 13 pan. Bake 350 degrees for 15 minutes. Cool. Combine cream cheese, sugar and ½ of the Cool Whip. Blend until smooth. Spread over crust. Beat together the 2 puddings with milk until well blended. Pour over cream cheese mixture. Top with remaining cool whip. Sprinkle with grated chocolate.
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