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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 cool. 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 pudding. 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. |