1 stick butter
1 C flour
1 C pecans
1 8oz cream cheese
1 ½ C cool whip
1 C powdered sugar
2 sm pkg instant chocolate pudding
3 C cold milk
Melt butter and add flour and pecans. Press into 9x13 pan. Bake 350 for 25 min and cool.
Combine all 2nd layer ingredients and spread onto 1st layer.
Mix pudding with milk and beat until thick. Spread on 2nd layer.
Top with cool whip. Refrigerate.
We almost didn't have this dessert this summer at the lake - my grandma wasn't sure if she'd get around to making it. Quickly I volunteered for the job - I couldn't think of us not having it!
So mix up the first layer and press it into the pan. Press and press. Every time I make it I think it's not going to cover the bottom of my 9x13. And everytime I eventually get it to work. It should look like this:
Bake that and let it cool (one time I was eager to get it made and forgot the cooling step - my next layer melted onto the warm first layer - oye).
Then you mix the cream cheese layer and spread it. Then mix the pudding layer and pour it on. Then for the top Cool Whip layer, carefully spread that over the pudding. You can top it with nuts if you want. Then refridgerate to let it completely set up. Then cut into squares and enjoy!!