STEP ONE
1 c Flour, All-Purpose
1/2 c Pecans
1/4 c Margarine (1 Stick)
2 tb Sugar
STEP TWO
1 c Cool Whip
1 pk Cream Cheese (8 Oz.),
-softened
1 c Powdered Sugar
1 ts Vanilla Extract
STEP THREE
1 pk Instant Chocolate Pudding
-(Large Size)
2 1/2 c Milk
STEP FOUR
Cool Whip
Coconut
Pecans, chopped
Chocolate, grated
Mix all ingredients in Step One. Spread in bottom of 9 x 13-inch pan and
bake at 350~ until lightly brown. Cool. Mix all ingredients in Step Two.
Spread over cool crust. Mix all ingredients in Step Three. Beat well with
electric mixer and spread over cream cheese mixture. Top with Cool Whip and
any or all of the other ingredients. Refrigerate overnight.
NOTES :
Yields
8 Servings