Yield: 1 cake
| Measure | Ingredient |
|---|---|
| 2 eaches | Sticks melted butter |
| 2 cups | Flour |
| 1 teaspoon | Vanilla |
| 1 cup | Confectioners sugar |
| 2 eaches | Chocolate instant pudding |
| :Regular Size | |
| 8 ounces | Cool whip |
| 1 cup | Chopped pecans |
| 8 ounces | Cool whip |
| 8 ounces | Soft Philli cream cheese |
| 3 cups | Milk |
| ½ cup | Chopped pecans |
FIRST LAYER
SECOND LAYER
THIRD LAYER
TOP
First Layer: Blend ingredients, press into 13 x 9 pan. Bake at 350o F. for 25 minutes. LET COOL!
Second Layer: Mix, spread over cooled crust.
Third Layer: Mix until thickened, spread over second layer.
Top with Cool Whip, sprinkle chopped pecans on top.
Source: Donna Shook Sulphur Louisiana Typed by: Richard Hollis, December 1995.
Submitted By RICHARD HOLLIS On 12-09-95