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FLUFFY BUTTER PECAN COOLER Crust: 1 c. all-purpose flour 1/3 c. chopped pecans 3 Tbsp. granulated sugar 1/2 c. butter or margarine, cut into 1/2-inch cubes and softened, not melted Filling: 1 (3 oz.) pkg. cream cheese 2 1/2 c. prepared whipped topping, divided 1/2 c. powdered sugar 1 (3 1/2 oz.) pkg. instant pudding (any flavor) 1 1/2 c. milk 1/3 c. chopped pecans Combine flour, 1/3 cup pecans and sugar in bowl. Cut in softened butter. Mix at low speed in mixer to form coarse crumbs. Press mixture firmly against bottom of 9-inch square glass baking dish. Place dish on inverted saucer in microwave oven. Microwave at 70% (Medium-high) for 6 to 8 minutes or until crust appears dry and firm, rotating dish once. Cool. Set aside. Place cream cheese in small bowl and microwave 50% (Medium) for 30 to 45 seconds until softened. Blend in 1/2 cup whipped topping and powdered sugar. Spread over cooled crust. Combine pudding mix and milk in bowl and beat at low speed for 1 to 2 minutes until blended and a little thick. Pour over cream cheese layer. Spread remaining 2 cups topping over pudding. Sprinkle with pecans. Cover with plastic wrap and chill. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |