1 stick of butter, melted
1 cup flour
½ cup chopped pecans
8 oz Philly Cream Cheese, softened
8 oz Cool Whip
1 cup powdered sugar
2 small packages of instant
chocolate or butterscotch pudding
3 cups milk
Topping Choices: Shaved chocolate
Grated chocolate
Chocolate chips
Chopped nuts
Blend melted butter, flour and chopped pecans.
Press into an un-greased square pan and bake at 350°for
about 15 minutes or until the crust is pale beige.
Watch carefully so it doesn’t burn. Remove and cool.
Using a mixer, blend cream cheese, one cup of Cool Whip
and powdered sugar. Gently spread this over the cooled crust.
Mix pudding and milk according to pudding box directions and
then spread this over the cream cheese mix. Top with remaining
Cool Whip then top with desired topping.
Cool in fridge several hours or overnight.
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