| 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 <taillon@access.mountain.net> on Jun 03, 1997
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