Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | (3 oz) cream cheese, softened |
| ¾ cup | Powdered sugar |
| 1 \N | Graham cracker crust, 9 inches |
| ¼ cup | Pecans, chopped |
| ⅓ cup | Instant chocolate pudding mix |
| ¼ cup | Instant vanilla pudding mix |
| 2 cups | Cold milk |
| ¾ teaspoon | Vanilla |
| ½ cup | Whipping cream, whipped |
| 16 \N | Pecan halves |
In a mixing bowl, beat cream cheese and sugar until smooth. Spread onto bottom of crust. Sprinkle with chopped pecans. In another mixing bowl, combine pudding mixes. Add milk and vanilla; beat on low speed for 2 minutes. Spoon over the pecans. REfrigerate for at least 2 hours. Top with whipped cream and pecan halves. Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@...> on Jun 03, 1997