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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Flo Burtnett of Gage, Oklahoma took this dessert to a luncheon...and came home with dozens of requests for her recipe! It was quite a success, she grins. People told me it looked as good as it tasted. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup finely chopped pecans |
1/2 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
1-1/2 cups cold milk |
1 package (5.1 ounces) instant vanilla pudding mix |
3 cups fresh strawberries, halved |
1/2 cup fresh blueberries |
Directions:
1. In a bowl combine flour, pecans and butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes. Cool on a wire rack.
2. In a bowl, beat cream cheese and confectioners' sugar. Fold in half of the whipped topping; spread over crust. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
3. Spread over cream cheese layer. Cover with remaining whipped topping. Decorate with strawberries and blueberries to resemble a flag. Chill for at least 1 hour before serving. Yield: 12-15 servings.
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