| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Microwave | 16 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1/2 | c | Butter or margarine |
| 1/2 | c | Finely chopped pecans |
| 1 | pk | (Large) cream cheese; softened |
| 1 | c | Powdered sugar |
| 2 | Carton (Small) Cool Whip; divided | |
| 2 | pk | (Large) chocolate instant pudding |
| 4 | c | Milk |
| Chopped pecans |
INSTRUCTIONS
FOR THE CRUST FOR THE FILLING To make crust: Mix crust ingredients as you would cookie dough and press into bottom of a 2 quart oblong baking dish. Microwave at high (100%) 4 1/2 to 5 minutes. Cool. To make filling: Mix together cream cheese and powdered sugar, then fold in 1 1/2 cartons of the Cool Whip. Spread this mixture over top of crust. Mix together the packages of instant chocolate pudding and 4 cups of milk Beat 2 minutes and immediately pour over cream cheese mixture and smooth evenly. Spread remaining 1/2 carton Cool Whip on top and sprinkle with chopped pecans. Refrigerate overnight. Makes 16 servings. Recipe by: [email protected] Posted to recipelu-digest Volume 01 Number 216 by "Diane Geary" <[email protected]> on Nov 7, 1997
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