1 c. flour
1 stick butter, melted
1/2 c. pecans, chopped
8 oz. cream cheese
1 c. powdered sugar
16 oz. Cool Whip
1 small pkg. instant vanilla pudding
1 small pkg. instant chocolate pudding
2 1/3 c. milk
1 tsp. vanilla
Grease a 9 x 13 pan. Mix flour, butter, and pecans; spread in pan
for crust. Bake at 350 for 18 minutes. Let cool. Mix cream
cheese, powdered sugar, and 1 c. Cool Whip. Spread over cooled
crust. Combine vanilla pudding, chocolate pudding, milk, and
vanilla. Pour over cream cheese layer. Top with 1 c. Cool Whip
and refrigerate for several hours.
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