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1 large Cool Whip 1 (8 oz.) pkg. cream cheese 1 c. self-rising flour 1 stick butter, softened 2 small pkg. instant chocolate pudding 1 c. chopped pecans 2 c. milk 1 c. powdered sugar Crust: Melt butter in an 8 x 12 dish. Mix in flour and 3/4 cup chopped pecans. Cook in oven at 350 degrees until lightly browned. Cool. Then mix with mixer cream cheese and powdered sugar until creamy. Fold in 1/2 of Cool Whip and mix well. Spread on crust evenly. Mix instant chocolate pudding with 3 cups milk and beat slowly with mixer. Spread on top of cream cheese mix. Spread remainder of Cool Whip on top. Toast remainder of pecans and sprinkle on top. 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. |