Yield: 1 Servings
|1½ cup||Pecans; finely chopped|
|1||cup powdered sugar|
|8||ounces cream cheese|
|1||large package vanilla instant pudding|
|1||large package chocolate instant pudding|
|3||cups cold milk|
Recipe by: Chris Babbitt
12 ounces Cool Whip®
Crust: combine flour, sugar, and pecans. Cut in margarine until crumbly.
Press into 9x13 inch greased pan. Bake at 350 F for 15 to 20 minutes.
Filling: beat together powdered sugar and softened cream cheese. Fold in half of Cool Whip. Spread on cooled crust. Beat until thickened both pudding mixes with milk. Spread on cheese mixture. Spread remaining Cool Whip on pudding. Chill overnight.
Optional: sprinkle grated chocolate bar on top.