| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Mom |
1 |
Batch |
INGREDIENTS
| 2 |
pk |
Butter-pecan instant pudding/pie filling |
|
|
Milk (as needed) |
| 1 |
lg |
Cool Whip (quart?) |
| 8 |
oz |
Cream cheese |
| 2 |
tb |
Sour cream (optional) |
| 1 |
c |
Confectioner's sugar |
| 2 |
c |
Flour |
| 3/4 |
c |
Pecans, finely ground |
| 9 |
tb |
Butter (1 stick and 1 inch) |
| 2/3 |
c |
Pecans, coarsely broken |
| 1 |
tb |
Butter |
| 6 |
ts |
Light brown sugar |
INSTRUCTIONS
FILLING
CRUST
TOPPING
PREPARE CRUST: Stir pecans for crust into flour and cut in butter. Use
spatula to press mixture flat into long pan (9x12"). Bake at 325 degrees F.
till brown, about 25 minutes. (You will smell the nuts cooking.)
PREPARE TOPPING: Brown pecans for topping in 1 T butter and the light
brown sugar until resembles praline; let cool.
Soften cream cheese; add 2 T sour cream (optional). Mix up pudding
according to directions, including milk. Blend cream cheese mixture
thoroughly with confectioner's sugar; add 1 cup Cool Whip from container.
Spread cream cheese mixture onto cooled crust; top with pudding, then the
rest of the cool whip. Pour cooled pecan topping on top and chill.
Vicki's notes:
* Mom makes a version similar to black-bottom pie; see that recipe.
* Make HALF a batch!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“For those who trust in God, there is always HOPE!”