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: