| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cake | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | Flour |
| 1 1/4 | Stick butter (soft) | |
| 1 1/4 | c | Chopped pecans |
| 8 | oz | Pkg. cream cheese (soft) |
| 1 | c | Confectioner's sugar |
| 2 | ct | (8-oz) Cool Whip |
| 3 | pk | Instant chocolate pudding |
| 4 1/4 | c | Milk |
| Chocolate chips |
INSTRUCTIONS
Date: 14 Mar 1996 21:42 GMT From: Mark Alexander <[email protected]> Preheat Oven to 375F. First Layer: Combine flour, butter and 1 cup Pecans in a 9 x 13 pan. Bake at 375, for 20 min., let cool. Second Layer: Beat cream cheese and sugar together; add 10 oz. of Cool Whip; spread on first layer. Third Layer: Mix 4 1/4 cups of milk with 3 pkgs of pudding; beat 2 minutes; spread on second layer. Top Layer: Top with remaining Cool Whip; sprinkle with the extra 1/4 cup nuts and chocolate chips. Refrigerate this over night. [email protected] MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #75 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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