2 cup vanilla wafer crumbs + 1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts, divided
1/4 cup granulated sugar + 1/2 cup [1 stick] butter, melted
2 (8) oz cream cheese, softened
1/2 cup powdered sugar + 4 cup whole milk
1 tsp pure vanilla extract
2 (8) oz whipped topping, thawed or 4 cup sweetened fresh whipped cream, divided
2 (3.4) oz boxes instant lemon pudding + 2 oz white chocolate bar, grated
Preheat the oven to 350°F and lightly spritz the bottom of a 9 x 13 baking dish. Melt the butter, then toss with the vanilla wafer crumbs, macadamia nuts, sugar, and white chocolate chips. Reserve 2 Tbsp of finely crushed nuts to sprinkle on top. Press firmly onto the bottom of the baking dish. Bake for 20 minutes until lightly golden and set. Cool completely.
Whip together the cream cheese and powdered sugar with 1 tsp pure vanilla. Whip until fluffy, then whip in 1 8 oz cool chip or 2 cup sweetened fresh whipped cream. Spread over the cooled crust.
Whip together both packages of lemon pudding with 4 cup cold milk until thickened. Pour over the cream cheese layer.
Frost with the remaining 8 oz whipped topping or 2 cup sweetened fresh whipped cream. Sprinkle the top with grated white chocolate and reserved finely chopped macadamia nuts. Refrigerate for at least 4 hours before cutting.
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