1/2 cup finely chopped pecans
1 cup flour
1/2 cup butter or margarine
1 (8oz) package cream cheese, softened
1 cup icing sugar
1 tub whipped topping, 32 ounces
1 package (4oz) vanilla instant pudding
1 package (4oz) chocolate instant pudding
2 1/2 cups cold milk
Preparation:Combine flour, butter and pecans and press into a 9x13x2-inch baking pan. Bake at 350° for 20 minutes. Cool in pan on rack.
Combine cream cheese and icing sugar and spread over cooled pecan mixture. Spread half of the whipped topping over the cream cheese layer.
Mix package of vanilla pudding using 1-1/4 cups of milk. Spoon evenly over the whipped topping; spread until layer is even. Mix package of chocolate pudding using remaining 1-1/4 cups milk. Spread on top of vanilla pudding. Spread remaining whipped topping on top and sprinkle with shaved chocolate or mini chocolate chips.

from Linda's kitchen

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