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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |