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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Cool, creamy layers over a buttery crust laced with pecans. One of our family favorites. I guessed on the amount of Cool Whip - you need two cups plus enough for the top layer. Cook time includes one hour of chilling. Ingredients:
1 1/2 cups flour |
1/2 cup butter, softened |
1 tablespoon butter, softened |
1/2 cup chopped pecans, lightly toasted, plus more |
chopped pecans, for garnishing if desired (optional) |
8 ounces cream cheese, softened |
1 cup powdered sugar |
16 ounces cool whip (thawed) |
3 (4 ounce) packages instant chocolate pudding mix |
4 1/2-5 cups milk |
Directions:
1. Mix together flour, butter and pecans until well combined; press into the bottom of a lightly greased 9x13 baking dish. Bake at 375 for 10 - 12 minutes, until golden. Remove from oven and let cool.
2. Beat cream cheese and powdered sugar until smooth. Fold in 2 cups Cool Whip. Spread over crust and chill for about 1 hour.
3. Mix the pudding mixes and milk; beat until thick. Spread over cream cheese layer. Top with another layer of Cool Whip, and pecans if desired. Keep covered in refrigerator.
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