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1st Layer: 1 c. self-rising flour 1 stick soft butter 1/2 c. chopped pecans Mix together and press in bottom of 9 x 13-inch glass dish. Bake at 350 degrees for 15 minutes. Cool. 2nd Layer: 1 (8 oz.) pkg. cream cheese 1 c. Cool Whip 1 c. confectioners sugar Spread on top of first layer. 3rd Layer: 2 pkg. instant chocolate pudding Mix and pour on top of second layer. 4th Layer: Spread more Cool Whip on top of chocolate. Refrigerate 2 to 4 hours before serving. 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. |