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1 c. pecans, chopped
1 c. plain flour
1 stick butter
1 large container Cool Whip
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 small box instant chocolate pudding
1 small box vanilla instant pudding
3 c. milk

Mix flour, butter and pecans together. Press into 9 x 11 baking
dish. Bake at 350 degrees for 10 to 15 minutes until brown. Remove and let

Mix a little over half of Cool Whip (leaving the remaining Cool Whip
for top layer), powdered sugar and cream cheese (room temperature).
Spread over cooled crust.

Mix box of chocolate pudding, box of vanilla pudding and milk until
almost thick. Pour over second layer. Spread the remaining Cool
Whip over layer 3. Sprinkle top with chopped pecans. Refrigerate.

Note: Can also use butterscotch pudding in place of chocolate

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
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it or post it to any Internet or other public site without our permission.