- 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
|
