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Cream Cheese Delight
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A Sinfully Delicious Dessert

Teresa Johnson


  • First layer
  • 1 stick margarine
  • 1 cup (225 ml) flour
  • 1 cup (225 ml) finely chopped pecans (a few extra chopped pecans to sprinkle on top of dessert)
  • Second Layer
  • 1 8 oz (224 grm). package cream cheese, softened
  • 1 cup (225 ml) powdered sugar
  • 1 8 oz (224 grm). carton Cool Whip
  • Third Layer
  • 1 large chocolate instant pudding
  • Topping
  • Cool Whip
  • Chopped pecans
  • In a 13x9x2 inch baking dish mix margarine, flour and pecans.
  • Press down in bottom to make crust.
  • Bake at 400 degrees (200 C.) for about 20 minutes or until lightly browned.
  • Let cool.
  • Mix cream cheese, powdered sugar and 8 oz (224 grm). of Cool Whip in a bowl.
  • Spread on cooled crust.
  • Mix pudding as directed for pie.
  • Spread on top of cream cheese layer.
  • Top with remaining Cool Whip and sprinkle with some chopped nuts.
  • Let chill for at least one hour.
I can't remember where I found this recipe, but I grew up eating this at church pot luck dinners. I'm sure I got the recipe from one of the women who served it.

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