One heck of a sinful dessert! Shortbread crust,  yum; cream cheese layer, yum; chocolate pudding layer, yum; whipped cream topping, yum! Yum, Yum, Yum!
I got this recipe out of a newspaper about 18 years ago and it quickly became a family favourite. Sometimes I misplace my old, faded recipe card and I google it but have never found this exact recipe online. Hopefully it is now immortalized in the world wide web!

Base:
1/2 cup Butter
1 cup Flour
1/4 cup Sugar
First Layer:
1 8 ounce pkg Cream Cheese, room temperature
1/2 cup Icing Sugar
1 tub Cool Whip
Second Layer:
3 cups Milk
1 pkg Instant Chocolate Pudding, (6 serving size)
1 pkg Instant Vanilla Pudding, (6 serving size)
Third Layer:
250 ml Whipping Cream, whipped with 1 Tablespoon Icing Sugar and a splash of Vanilla
Chocolate Curls or Shavings

Base:
Combine flour and sugar together in a medium mixing bowl.
Cut butter into flour and sugar until mixture resembles fine crumbs.
Press into a 10″ Springform pan.
Bake in 325F oven for 20 – 25 minutes, or until slightly golden.
Cool completely.

First Layer:
Beat together cream cheese and icing sugar until smooth.
Stir in Cool Whip topping.
Spread evenly over the base; refrigerate

Second Layer:
Measure cold milk into mixing bowl.
Add pudding mixes; beat on slow speed until blended; increase speed and mix on medium speed for about 2 minutes.
Spoon over Cream Cheese Layer.

Third Layer:
Prepare whipped cream and spread over Pudding Layer.

Top with Chocolate Curls or Shavings.

Serves 16 – 18