Ingredients
- 1 cup all purpose flour
- 1/2 cup butter
- 1/2 cup chopped pecans
- 1 8oz cream cheese-softened
- 1 cup powdered sugar
- 16 oz Cool whip *can use sweetened whipped cream
- 2 small pkgs instant chocolate pudding mix
- 3 cups milk
- opt'l for garnish grated chocolate, chocolate chips, or nuts
Servings:
Instructions
1st Layer:
- Mix together melted butter, flour, and chopped pecans. Press in 8x8 pan.(or double ingredients for 9x13 pan!) Bake at 350 F. for 15 minutes. Set aside to cool.
2nd Layer:
- Mix together softened cream cheese, powdered sugar, and 1 cup of Cool whip.
3rd Layer:
- In mixer, add together cold milk and pudding packets for 2 minutes at low-medium speed. Set in refrigerator for 5-10 minutes to set up.
4th Layer:
- Be sure Cool whip is softened and easily spreadable(I take out of freezer and place overnight in refrigerator) or whip cream with sugar, if using sweetened whipped cream.
- When ready to assemble, crumble crust and place in bottom of 12 dessert cups(or leave in pan if making dessert in pan!) Next, spread cream cheese mixture over crust, gently spreading across crust. Then add pudding layer over cream cheese. Top with Cool whip and garnish with grated chocolate or chips/nuts(if using!) Place in refrigerator for at least 2 hours or overnight. Enjoy!
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