1 c. flour
1 (3 oz.) pkg. instant vanilla
pudding mix
1/2 c. butter or margarine
1 c. pecans, finely
chopped
1 (3 oz.) pkg. instant chocolate or butterscotch pudding
mix
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3
c. cold milk
1 (12 oz.) Cool Whip, thawed
Chocolate for
garnish (shavings or curls)
Crust: Combine flour,
butter or margarine and pecan,,,. Press onto bottom and sides of 8 x
12 inch baking dish. Bake ill preheated 350' oven for 15 minutes.
Cool completely.
Filling: Blend cream cheese with
sugar, spread over cooled crust. Spread half of the Cool Whip over
the cream cheese mixture, and refrigerate. In a mixing bowl combine
both pudding mixes with milk. Beat 2 minutes on medium speed of
electric mixer. Set aside until thickened. Spread thickened pudding
over Cool Whip topping layer then top with remaining Cool Whip.
Garnish if desired with chocolate. Cover, refrigerate overnight.
Makes 12 servings.
Cakes
and Bakery Delights Recipes