Ingredients Jump to Instructions ↓

  1. 2 cups self-rising flour

  2. 1-1/2 cups finely chopped pecans

  3. 2/3 cup packed brown sugar

  4. 1 cup butter, melted

  5. 1 package (8 ounces) cream cheese, softened

  6. 1 cup confectioners' sugar

  7. 1 carton (8 ounces) frozen whipped topping, thawed, divided

  8. 3 cups cold milk

  9. 1 package (5.9 ounces) instant chocolate pudding mix Colored sprinkles, optional

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack. In a bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. Chill until set. Garnish with sprinkles if desired. Cut into squares. Yield: 12-15 servings.


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