Crust:
1 ½ cups flour
1 ½ sticks butter, melted
3/4 cup pecan pieces
Mix butter, flour & nuts in 9x13 baking dish. Pack with fork to the bottom of dish.
Bake @ 375° 20 min or until golden brown. Cool completely.
Next layer:
Mix 8 oz cream cheese, 1 ½ cups powered sugar and 1/3 of an 8 oz container of Cool
Whip & spread onto cooled crust.
Next:
Mix 1 lg box or two small boxes Instant Chocolate pudding and pour over cream cheese
mixture.
Topping:
Add the rest of the Cool Whip on top of pudding. Sprinkle some pecans on top of Cool Whip
and chill. (I also like to add mini chocolate chips either with the nuts on top or instead of the
nuts on top.) Also: you can use butterscotch pudding in place of chocolate and then use
butterscotch chips on top. Yummy!
Ann--I like the recipes. . .keep them coming! I feel like I cook the same stuff over and over.
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