INGREDIENTS
· 1 cup all-purpose flour
· ½ cup butter softened
· 1½ cups finely chopped pecans, reserve ½ for topping
· Pinch of salt
· 8 ounces cream cheese, softened
· 1 cup powdered sugar (I would delete the sugar)
· 2-8 oz. Cool Whip
· 2-4 oz. boxes instant chocolate pudding
· 3 cups milk
Directions
Combine flour, butter, 1 heaping cup of pecans and salt and press into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely. Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mixture evenly onto crust. Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread chocolate mixture evenly onto cream cheese layer. Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.
