| 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 |
|
Large cream cheese |
|
|
softened |
| 1 |
c |
Powdered sugar |
| 2 |
|
Carton, Small Cool Whip |
|
|
divided |
| 2 |
|
Large chocolate instant |
|
|
pudding |
| 4 |
c |
Milk |
|
|
Chopped pecans |
INSTRUCTIONS
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:
diane@keyway.net Posted to recipelu-digest Volume 01 Number 216 by
"Diane Geary" <diane@keyway.net> on Nov 7, 1997
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