 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Aunt Darlene's recipe from family collection. Ingredients:
1 cup flour |
1/2 cup butter |
1/2 cup pecans, chopped |
1 cup powdered sugar |
1 (8 ounce) package cream cheese |
1 (8 ounce) container cool whip |
1 (3 1/2 ounce) package instant vanilla pudding |
1 (3 1/2 ounce) package instant lemon pudding |
3 cups milk |
1/4 cup pecans, chopped |
Directions:
1. Mix flour, butter and 1/2 C nuts and press into 9x13 pan. Bake at 350 degrees for 15 minutes. Cool thoroughly. Meanwhile: Combine cream cheese and powdered sugar and spread on crust. Spread 1/2 container of Cool Whip next. Beat instant puddings and milk together for 2 minutes. Let set for a few minutes until firm enough to spread on first layer. Spread the other half container of cool whip on the second layer. Garnish with pecans. Let stand a few hours before cutting.
2. Other variations are butterscotch, chocolate or pumpkin pudding in place of the lemon.
|
|