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CRUST: 1 c. all-purpose flour 1/2 c. (1 stick) butter, melted 1/2 c. chopped pecans Using mixer, mix flour and butter until well blended; add pecans. Spread on bottom of 9x13-inch pan. Bake at 15 minutes at 350°F. Cool. FIRST LAYER: 1 (8 oz.) pkg. cream cheese 1 c. confectioners' sugar 1 c. Cool Whip (from lg. container) Mix cream cheese and confectioners' sugar until smooth. Fold in 1 cup Cool Whip; spread on crust. SECOND LAYER: 2 sm. chocolate instant pudding mix 3 c. cold milk Additional pecans for top, if desired Mix instant pudding with milk until smooth and set. Spread over cream cheese mixture. Spread remaining Cool Whip over top and sprinkle with nuts, if desired. | |
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recipe reviews #177982
Renee (North Carolina) says:
I made this to take to a church function. It was delicious! So good, in fact, that I had none to bring home! Everyone LOVED it, including me!!
#184535
Renee (North Carolina) says:
This is a wonderful dessert! I add a few maraschino cherries to the top and sprinkle chopped nuts on top to make it even prettier. Great to take to gatherings or just have at home. Everyone in my family loves it!
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