Yield: 12 Servings
|1 cup||Pecans; finely grated|
|1 \N||Stick butter|
|1 pack||(8-oz) cream cheese; softened|
|1 cup||Powdered sugar|
|1 cup||Cool Whip Lite|
|2 packs||(sm) French Vanilla Instant Pudding|
|1 \N||Container (lg) Cool Whip Lite|
FIRST LAYER FILLING
SECOND LAYER FILLING
Melt butter. Mix flour and pecans together with melted butter. Press firmly into 9 x 13" baking dish. Bake 15 minutes at 375 degrees and let cool completely.
Beat together cream cheese, powdered sugar and first Cool Whip and pour over cooled crust.
Mix the instant pudding together, reducing the milk to 3 cups instead of 4 and pour over the cream cheese mixture.
Cover with the second Cool Whip and garnish with pecan chips.
NOTES : You must use INSTANT pudding in this recipe.
Recipe by: Judy Moran Lindsey Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 07, 1997