| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Muffins & r |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pecans — chopped |
| 1/2 |
c |
Sugar — confectioners |
| 1 |
c |
Flour — sll-purpose |
| 2 |
pk |
Pudding, chocolate — |
|
|
Instant |
| 1 |
|
Butter/margarine — |
|
|
Softened |
| 3 |
c |
Milk |
| 8 |
oz |
Cream cheese — softened |
| 1 |
|
Cool whip (9oz) |
| 9 |
oz |
Cool whip |
INSTRUCTIONS
I. Cut together: pecans, flour butter. Mix and press into 9 x 13 pan.
Bake at 350 degrees until crust is light brown. Cool. II. Mix: cream
cheese, cool whip, confectioners sugar.
: Spread on top of cooled crust. III. Mix: pudding with milk and
pour over #II. IV. Cover cool whip. Note: I have made this and used the
lemon pie filling instead of chocolate and it's very delicious. I let the
pie fillig cool a bit before spreading it over the part #II mixture.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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