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1st Layer: 1 stick butter, softened 1 c. flour 1 c. finely chopped pecans 2nd Layer: 8 oz. cream cheese 1 c. powdered sugar 1 (12 oz.) Cool Whip 3rd Layer: 3 small pkg. instant cheesecake pudding 3 c. whole milk 1st Layer: Mix together butter, flour and chopped pecans. Press into a 9 x 13 x 2 pan. Bake at 350 degrees for 15 minutes. Cool completely. 2nd Layer: Mix together cream cheese, powdered sugar and Cool Whip. Spread over cooled first layer. (Save some Cool Whip to spread over top of 3rd layer.) 3rd Layer: Mix together cheesecake pudding and milk until it begins to get thick. Spread on second layer. Spread rest of Cool Whip over the top. Cover and chill for 2 hours before serving. Note: Different pudding flavors can be used. 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. |