1 stick butter, softened
1 c. flour
1 c. finely chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 (12 oz.) Cool Whip
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
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.