| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 1 1/4 |
|
Sticks Butter (Soft) |
| 1 1/4 |
c |
Chopped Pecans |
| 8 |
oz |
Pkg. Cream Cheese (Soft) |
| 1 |
c |
Confectioner's Sugar |
| 2 |
|
Tubs- 8 oz. Cool Whip |
| 3 |
pk |
INSTANT Chocolate Pudding |
| 4 1/4 |
c |
Milk |
INSTRUCTIONS
Preheat Oven to 375*
Chocolate Chips
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.
Posted to Bakery-Shoppe Digest V1 #230 by novmom@juno.com (Angela
Gilliland) on Sep 10, 1997
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