| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(3-ounce) cream cheese softened |
| 2 |
tb |
Butter or margarine; softened |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Container; (4-ounce) frozen non-dairy whipped topping thawed |
| 1 |
|
Chocolate cookie crumb pie crust ready-made |
| 1 |
pk |
(4 1/8-ounce) chocolate instant pudding & pie filling mix |
| 1 3/4 |
c |
Milk cold |
| 3 |
tb |
Pecans chopped |
INSTRUCTIONS
At least 30 minutes or up to 4 hours before serving:
In a small mixer bowl at medium speed, beat cream cheese and butter or
margarine until smooth. Beat in sugar and vanilla until well blended. Stir
in 1 cup of the whipped topping until blended. Spread in bottom of crust.
Prepare pudding according to package directions, using 1 3/4 cups milk.
Pour over cream layer in pie crust. Refrigerate at least 10 minutes or up
to 3 1/2 hours. Decorate with remaining whipped topping and sprinkle with
nuts.
Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 05,
1998
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