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Print Friendly Recipe Recipe Information Source: Rene Bailey Ingredients 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 Preparation 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. Comments

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