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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Henry's recipe from family collection. Ingredients:
1/2 cup butter |
1 1/4 cups flour |
1/2 cup pecans, chopped |
1 (8 ounce) package cream cheese |
1 cup powdered sugar |
1 (9 ounce) container cool whip |
2 (4 ounce) packages instant chocolate pudding mix |
3 cups milk |
Directions:
1. Blend together butter and flour with a fork, mi in nuts and spread evenly in 9x12 cake pan. Bake at 375 degrees for 20 minutes until brown. Let cool. Whip cream cheese and mix in 1 cup of powdered sugar and 1/2 of cool whip topping. Spread on crust. Chill in refrigerator.
2. Prepare two packages of instant chocolate pudding, reduce milk to 3 cups. Spread on top of cream cheese layer. Refrigerate 1/2 hour. Top with remaining cool whip. Sprinkle with nuts if desired.
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