Ingredients
| Crust – First Layer | |
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1 cup Flour |
| |
1 stick Butter or margarine; softened |
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1 cup Pecans; chopped |
| Second Layer | |
| |
8 ounces Cream cheese; softened |
| |
1 cup Powdered Sugar |
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12 ounces Cool Whip; divided use |
| Third Layer | |
| |
2 3 ounce boxes Instant Pudding; I use chocolate, but any flavor is fine |
| |
3 cups Cold milk |
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1 teaspoon Vanilla |
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1/2 cup Cool Whip |
| Fourth Layer | |
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Remaining Cool Whip |
| |
Reserved chopped pecans |
Preparation
Preheat oven to 350 degrees.
Mix together the flour, butter and chopped pecans, reserving a few tablespoons of the pecans for garnish.
Spray a 9 x 13 baking dish with non-stick cooking spray and press the flour mixture for the first layer into the bottom of the pan. Bake for 15-20 minutes and set aside to cool completely.
Mix together the cream cheese and powdered sugar until mixed well and creamy. Fold in one cup of Cool Whip and stir to mix well. Spread this over the cooled crust gently. You don’t want to disturb the crust.
Mix the two boxes of pudding mix, the milk and the vanilla. Whisk until thick and then stir in 1/2 cup of Cool Whip and mix well. Spread the pudding mixture over the cream cheese mixture.
Spread the remaining Cool Whip over the pudding layer and sprinkle with reserved pecans. Cover and refrigerate for an hour or so to set before serving.
