1 cup all-purpose flour
1/2 cup (1 stick) butter
1 cup chopped pecans
1 cup confectioners' sugar
8 ounces cream cheese
1 (9 ounce) container Cool Whip
1 small box instant chocolate pudding
1 small box instant vanilla pudding
3 cups milk
First layer: Mix together flour, butter and pecans as you would pie dough. Press into bottom of 9 x 13-inch pan and bake at 350 degrees F for 20 minutes; cool.
Second layer: With mixer, mix confectioners' sugar, sugar and cream cheese. Fold in 3/4 of Cool Whip. Reserve 1/4 of the Cool Whip for top. Spread over top of cooled first layer.
Third layer: Mix chocolate pudding and vanilla pudding with 3 cups milk. When set, spoon over second layer. Spread reserved Cool Whip over the top.
Note from Linda ~ I would probably add a few chocolate sprinkles over the Cool Whip as a final decoration.
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