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|EVERY FEW MINUTES|
1 c. chopped pecans
1 (8 oz.) cream cheese
1 lg. Cool Whip
1 c. powdered sugar
2 pkg. instant chocolate pudding
1 lb. butter
1 c. flour (maybe a little more)
3 c. milk
FIRST LAYER: Melt butter in a 9 x 13 pan. Add flour and pat down. Sprinkle with nuts and press in. Bake 10 to 15 minutes in a 350 degree oven. Cool completely.
SECOND LAYER: Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread over crust and cool again.
THIRD LAYER: Mix pudding and milk and spread over cheese mixture. Cool again.
FOURTH LAYER: Spread with Cool Whip. Garnish with shaved chocolate. Refrigerate at least 1 hour before serving.
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