1 c. flour
1 stick butter
1 c. pecans
1 stick butter
1 c. pecans
Mix and pat into 9x13 inch pan. Bake at 350 degrees
for 15 minutes. Cool.
1 c. large container Cool Whip
1 c. sugar
8 oz. cream cheese softened
Mix sugar and cream cheese. Fold ½ of the container Cool Whip with a dash of salt; spread over crust.
2 boxes of instant chocolate pudding
3 c. cold milk (instead of 4 cups)
Mix in mixer and spread over second layer.
Top with Cool Whip. (9 ounce carton makes a nice creamy top.)
Mix sugar and cream cheese. Fold ½ of the container Cool Whip with a dash of salt; spread over crust.
2 boxes of instant chocolate pudding
3 c. cold milk (instead of 4 cups)
Mix in mixer and spread over second layer.
