| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chocolate, New recipes, Pies & past |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour, All-Purpose |
| 1/2 |
c |
Pecans |
| 1/4 |
c |
Margarine (1 Stick) |
| 2 |
tb |
Sugar |
| 1 |
c |
Cool Whip |
| 1 |
pk |
Cream Cheese (8 Oz.), softened |
| 1 |
c |
Powdered Sugar |
| 1 |
ts |
Vanilla Extract |
| 1 |
pk |
Instant Chocolate Pudding (Large Size) |
| 2 1/2 |
c |
Milk |
|
|
Cool Whip |
|
|
Coconut |
|
|
Pecans, chopped |
|
|
Chocolate, grated |
INSTRUCTIONS
STEP ONE
STEP TWO
STEP THREE
STEP FOUR
Mix all ingredients in Step One. Spread in bottom of 9 x 13-inch pan and
bake at 350~ until lightly brown. Cool. Mix all ingredients in Step Two.
Spread over cool crust. Mix all ingredients in Step Three. Beat well with
electric mixer and spread over cream cheese mixture. Top with Cool Whip and
any or all of the other ingredients. Refrigerate overnight.
NOTES : Source: Pots, Pans and Pioneers II Telephone Pioneers of America,
Louisiana Chapter No. 24 ISBN 0-934474-15-X
Recipe by: Bill Spalding
Posted to MC-Recipe Digest V1 #374, by Michael Ward <mjward@interport.net>
on Wed, 15 Jan 1997.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”