INGREDIENTS
SERVINGS 12
Layer One
- 1 cup flour
- 1⁄2 cup butter
- 1⁄4 cup sugar
- 1 cup pecans
Layer Two
- 1 cup powdered sugar
- 8 ounces cream cheese
- 5 ounces Cool Whip
Layer Three
- 1 (6 ounce) box Jell-O chocolate pudding and pie filling
- 3 cups milk
Layer Four
- 7 ounces Cool Whip
DIRECTIONS
Mix first thee ingredients.
Add fine chopped pecans.
press into 9×13 pan.
Bake shell at 350 for 15 min.
Soften cheese, then blend in sugar and Cool whip.
Spread over cooled crust.
Make pudding as directed.
I like cooked pudding best but you can use instant.
You can also use 2 small packages.
And any other flavor you like.
Spread on top.
You can sprinkle chopped pecans or chocolate ants on top.
Refrigerate.