| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 1/2 |
c |
Softened margarine |
| 1 |
c |
Pecans |
| 1 |
pk |
(8-oz.) softened cream cheese |
| 1 |
c |
Confectioners' sugar |
| 1 |
|
(16-oz) container whipped topping, divided |
| 1 |
|
(4-oz) box instant chocolate pudding |
| 1 2/3 |
c |
Milk |
|
|
Pecans |
INSTRUCTIONS
Mix flour, margarine, and pecans by hand or on low speed with mixture.
Spread mixture in a 13x9x2-inch pan. Bake at 350 degrees for 30 minutes.
Allow to cool completely.
Cream the cream cheese. Add confectioners' sugar and mix well. Mix 8-oz.
whipped topping with cream cheese mixture. Evenly spread half of cream
cheese mixture on baked crust. Mix pudding and milk. Spread over cheese
layer. Spread remaining cheese mixture on top of pudding. Top with
remaining whipped topping. Garnish with pecans.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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