Copyright © 2015 The FOURnet Information Network. All rights reserved.

1 1/2 c. flour
1 1/2 sticks butter
3/4 c. crushed pecans
1 (8 oz.) Philadelphia cream cheese
2 (3 oz.) pkg. instant chocolate pudding
1 c. 10X sugar
3 c. milk
9 oz. Cool Whip

Cream together 1/2 cup pecans, flour and butter. Press into the bottom of a 13 x 9 x 2 inch pan. Bake for 20 minutes at 350 degrees. Cool.

Mix together softened cream cheese, 1 cup Cool Whip and sugar. Spread over cooled crust.

Prepare instant pudding with 3 cups milk. Spread over cheese layer. Spread remaining Cool Whip on top of pudding. Sprinkle 1/4 cup pecans on top. Refrigerate overnight.

Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood