FOR THE CRUST
1 c Flour
1/2 c Butter or margarine
1/2 c Finely chopped pecans
FOR THE FILLING
1 pk (Large) cream cheese;
-softened
1 c Powdered sugar
2 Carton (Small) Cool Whip;
-divided
2 pk (Large) chocolate instant
-pudding
4 c Milk
Chopped pecans
To make crust: Mix crust ingredients as you would cookie dough and press
into bottom of a 2 quart oblong baking dish. Microwave at high (100%) 4 1/2
to 5 minutes. Cool.
To make filling: Mix together cream cheese and powdered sugar, then fold in
1 1/2 cartons of the Cool Whip. Spread this mixture over top of crust. Mix
together the packages of instant chocolate pudding and 4 cups of milk Beat
2 minutes and immediately pour over cream cheese mixture and smooth evenly.
Spread remaining 1/2 carton Cool Whip on top and sprinkle with chopped
pecans. Refrigerate overnight. Makes 16 servings.
Yields
16 Servings