|EVERY FEW MINUTES|
|CHOCOLATE PUDDING BARS|
1 1/4 c. flour
1 stick butter (softened)
1/2 c. pecan meal
8 oz. cream cheese
1 c. confectioners' sugar
9 oz. Cool Whip
2 sm. pkgs. instant chocolate pudding
3 c. milk
Use 9x13 pan.
Mix flour, butter and pecan meal with fork until it forms a ball. Pat into the 9x13 pan and bake at 375 degrees for 20 minutes. Let cool.
Let cream cheese and Cool Whip come to room temperature (2 hours). Mix cream cheese and 1/2 container of Cool Whip and confectioners' sugar with hand mixer. Carefully spread over layer #1.
Blend (with hand mixer) pudding and 3 cups of cold milk until thick. Spread over Layer #2. Use remaining Cool Whip to spread on top and sprinkle with some of the remaining pecan meal. Refrigerate.
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