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Four Layer Dessert
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Recipe Information
Rene Bailey

  • Crust:
  • 1 cup (225 ml) flour
  • 1/2 cup (125 ml) margerine,melted
  • 1/2 cup (125 ml) chopped pecans
  • Second layer:
  • 1 pkg.(8oz.) cream cheese
  • 1 cup (225 ml) Cool Whip
  • 1 cup (225 ml) powdered sugar
  • Third layer:
  • 2 small pkg.chocolate instant pudding
  • 3 cups (700 ml).milk
  • Topping:
  • Cool Whip
  • chopped pecans
  • Mix flour, pecans,and margerine together.
  • Press into a 9 inch x13 inch pan and bake at 350 degrees (175 C.) F. for 15 min.
  • Let cool.
  • Cream together cream cheese and powdered sugar.
  • Add 1 cup (225 ml) Cool Whip and pour on crust.
  • Chill.
  • Beat the pudding and milk until thick and pour over cream cheese layer.
  • Chill 1 hr.
  • Take remaining Cool Whip and spread on top and sprinkle nuts on.

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