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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

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!

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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.