Dallas dessert

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

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