1 pkg. pecan sandies (cookies)
2 lg. instant puddings (chocolate or any flavor)
1 cup granulated sugar
1 (8 oz.) pkg. cream cheese (at room temp)
1 (12 oz.) tub Cool Whip, divided
milk
small chocolate bar (for garnish)

Dip each pecan sandie in milk (one at a time) and place in bottom of 9x13-inch dish side by side until bottom is covered (about 12-15). THIS WILL BE YOUR CRUST.

Mix together sugar, cream cheese and 1/2 Cool Whip. Put this on top of layer of sandies. Make pudding as directed on box but with ONLY HALF the required milk. Put this layer on top of previous layer.

Put last half of the Cool Whip on top of previous layer.

Crumble two or three sandies on top for garnish along with chocolate shavings.

Submitted by: Renee Mackins