1 1/2 sticks butter, melted
1 c. flour
1 c. chopped pecans
16 oz. cream cheese, softened
1 1/2 c. powdered sugar
1 small Cool Whip
2 boxes instant chocolate pudding
1 large Cool Whip
Toasted pecans, optional
Add flour & pecans to butter. Mix. Spread into a 9 x 13 pan. Bake at 350 until light brown, about 15 minutes. Beat cream cheese & sugar. Fold in small Cool Whip & spread over crust. Mix pudding as directed, but only use 3 cups of milk. Spread over cream cheese mixture. Spread large Cool Whip over all and top with toasted pecans.
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