Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stick melted oleo |
| 1 cup | Flour |
| 1 cup | Chopped pecans |
| 1 cup | Cool Whip |
| 8 ounces | Cream cheese |
| 1 cup | Powdered sugar |
| 1 tablespoon | Vanilla |
| 3 cups | Milk |
| 3 \N | Regular boxes of any flavored instant pudding (chocolate is best) |
| \N \N | Rest of the 9 oz. carton of Cool Whip |
| 1 \N | Square chocolate |
| 1 pack | (3 oz) of sliced almonds |
1. Mix: 1 stick melted oleo. Add: 1 cup flour, 1 cup chopped pecans. Spread in a 9x13 inch cake pan and bake 20 mins. COOL.
2. Mix: 1 cup Cool Whip, 8 oz. cream cheese, 1 cup powdered sugar. Spread over the first layer when baked.
3. Mix: 1 Tb. vanilla, 3 cups milk, 3 regular boxes of any flavored instant pudding (chocolate is best). Spread over layer No. 2.
4. Spread the rest of the 9 oz. carton of Cool Whip on top of the pudding.
5. Shave 1 square chocolate over all then toast a 3 oz. pkg. of sliced almonds and sprinkle on top. Chill 2 hours and serve. Rich! Posted to Bakery-Shoppe Digest V1 #214 by "William & Evelyn Hall" <wchall@...> on Sep 2, 1997