Ingredients Jump to Instructions ↓

  1. Meal Course or Part:

  2. Appetizers & Snacks Bars & Brownies Beverages & Drinks Breads, Muffins & Rolls Breakfast & Brunch Dishes Cakes, Cupcakes & Frostings Candies & Fudges Cookies Desserts Pies & Pie Crusts Salads & Salad Dressings Sandwiches Sauces & Condiments Side Dishes Soups, Stews & Chili

  3. Main Dish Recipes:

  4. Beef Entrees Chicken Entrees Ground Meats & Sausage Lamb Entrees Pork Entrees Seafood Entrees Turkey Entrees Veal Entrees Vegetarian Entrees Wild Game Entrees

  5. Health & Diet Recipes:

  6. Diabetic Recipes Gluten-Free Recipes Healthier Recipes

  7. World Cuisines:

  8. Asian & Indian International Dishes Italian & Mediterranean Mexican & Southwestern

  9. Specialty Recipes:

  10. BBQ & Grilling Recipes Family-Favorite Recipes Holiday Recipes Pasta Dishes Pet Food Recipes Pizza Recipes Pumpkin Recipes

  11. Bottom Layer:

  12. 1 cup all-purpose flour

  13. 1/2 cup butter or margarine, softened

  14. 1 cup finely chopped pecans Middle Layer:

  15. 1 (8-ounce) package cream cheese, softened

  16. 1 cup granulated sugar

  17. 1 (9-ounce) container whipped topping, thawed - divided use Top Layer:

  18. 1 (6 3/4-ounce) package instant vanilla pudding mix

  19. 3 cups cold milk

  20. 1 (6 3/4-ounce) package instant chocolate pudding mix

  21. 1 small milk chocolate bar, grated

Instructions Jump to Ingredients ↑

  1. Make bottom layer by mixing together the flour, butter and pecans until crumb-like. Press mixture into greased 13 x 9 x 2-inch pan. Bake in 350°F (175°C) oven for 15 to 20 minutes until lightly golden. Cool.

  2. Make middle layer by beating cream cheese with the sugar until smooth. Fold in 1/2 the whipped topping. Spread mixture over the cooled crust.

  3. Make the top layer by beating the milk with the pudding mixes until smooth and thickened. Spread the remaining whipped topping over the top. Sprinkle grated chocolate over top, if desired. Cover and refrigerate overnight. Better than Robert Redford!


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