This is one of my family’s all-time favorites!
Crust:
1 stick softened butter or margarine
1 C. chopped pecans
1 C. flour
Mix until crumbly and pat in a 9 X 13” pan. Bake 20 minutes at 350°. Cool completely.
Mix the following and spread on cooled crust:
2 - 8 oz. pkgs. cream cheese
1 1/2 C. powdered sugar
2 C. Cool Whip
Mix the following for the next layer:
3 small pkgs. instant chocolate pudding
3 C. cold milk
1 t. vanilla
Top with more Cool Whip. Sprinkle with your choice of miniature chocolate chips, nuts, chocolate sprinkles, etc. Chill well. Use a deep pan to hold it all! Keeps well for several days in the refrigerator.
--Jeanette
Kingman, KS
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