| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick melted oleo |
| 1 |
c |
Flour |
| 1 |
c |
Chopped pecans |
| 1 |
c |
Cool Whip |
| 8 |
oz |
Cream cheese |
| 1 |
c |
Powdered sugar |
| 1 |
tb |
Vanilla |
| 3 |
c |
Milk |
| 3 |
|
Regular boxes of any flavored instant pudding (chocolate is best) |
|
|
Rest of the 9 oz. carton of Cool Whip |
| 1 |
|
Square chocolate |
| 1 |
pk |
(3 oz) of sliced almonds |
INSTRUCTIONS
1. Mix: 1 stick melted oleo. Add: 1 cup flour, 1 cup chopped pecans. Spread
in a 9x13 inch cake pan and bake 20 mins. COOL.
2. Mix: 1 cup Cool Whip, 8 oz. cream cheese, 1 cup powdered sugar. Spread
over the first layer when baked.
3. Mix: 1 Tb. vanilla, 3 cups milk, 3 regular boxes of any flavored instant
pudding (chocolate is best). Spread over layer No. 2.
4. Spread the rest of the 9 oz. carton of Cool Whip on top of the pudding.
5. Shave 1 square chocolate over all then toast a 3 oz. pkg. of sliced
almonds and sprinkle on top. Chill 2 hours and serve. Rich!
Posted to Bakery-Shoppe Digest V1 #214 by "William & Evelyn Hall"
<wchall@nevia.net> on Sep 2, 1997
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