Ingredients Jump to Instructions ↓

  1. 1 1/4 c. flour

  2. 3/4 c. finely chopped pecans

  3. 1/2 c. sugar , divided

  4. 1/2 c. melted butter

  5. 1 250 g pkg cream cheese

  6. 3 c cold milk

  7. 1 lg. Cool Whip

  8. 2 pkgs. (4 serv. size) Jello chocolate instant pudding

Instructions Jump to Ingredients ↑

  1. Combine flour, pecans, 1/4 c. sugar and butter until moist. Press mixture into bottom of 13x9 [an. Bake 350 for 20 minutes until golden. Cool on rack.

  2. Beat cream cheese with remaining 1/4 c. sugar and 2 T of milk until smooth. Fold in half of the Cool Whip topping. spread over cooled crust.

  3. Pour remaining milk into large bowl. Add pudding mixes. Beat with wire whisk until blended, about 2-3 min. Pour over cream cheese layer. Chill 2-3 hours. Cut into servings and garnish with remaining topping. Add chocolate curls, if desired. May be frozen in freezer for up to 1 week. Thaw in fridge.


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