| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 8 | Servings | |
INGREDIENTS
| 2 | pk | (3 oz) cream cheese, softened |
| 3/4 | c | Powdered sugar |
| 1 | Graham cracker crust, 9 inches | |
| 1/4 | c | Pecans, chopped |
| 1/3 | c | Instant chocolate pudding mix |
| 1/4 | c | Instant vanilla pudding mix |
| 2 | c | Cold milk |
| 3/4 | ts | Vanilla |
| 1/2 | c | Whipping cream, whipped |
| 16 | Pecan halves |
INSTRUCTIONS
In a mixing bowl, beat cream cheese and sugar until smooth. Spread onto bottom of crust. Sprinkle with chopped pecans. In another mixing bowl, combine pudding mixes. Add milk and vanilla; beat on low speed for 2 minutes. Spoon over the pecans. REfrigerate for at least 2 hours. Top with whipped cream and pecan halves. Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <[email protected]> on Jun 03, 1997
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