| 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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