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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 10 |
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She got the recipe from one of her dearest friends. Rachel notes that 2 boxes of instant butterscotch pudding can be used in place of the chocolate and vanilla pudding and that nuts and/or coconut can be added on top of the finished dessert. Time to make does not include cooling time for crust. Ingredients:
1 1/2 cups flour |
1/2 cup margarine |
1/2 cup pecans, chopped |
1 cup confectioners' sugar |
8 ounces soft cream cheese |
1 cup cool whip, brand topping divided |
1 (3 1/2 ounce) box instant chocolate pudding mix |
1 (3 1/2 ounce) box vanilla instant pudding mix |
3 cups cold milk |
Directions:
1. Mix margarine and flour until crumbly. Add pecans and press into the bottom of a 9 X 13 pan. Bake at 350* for approximately 12 minutes, being careful that the crust does not brown. Cool completely.
2. Combine confectioners sugar, cream cheese, and 1 cup of the whipped topping. Spread on cooled crust.
3. Combine pudding mixes, and milk. Spread on top of the cream cheese mixture. Top with remaining whipped topping.
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