MMMMM--------------------------FILLING-------------------------------
2 pk Butter-pecan instant
- pudding/pie filling
Milk; as needed
1 lg Tub Cool Whip
8 oz Cream cheese
2 tb Sour cream (optional)
1 c Confectioner's sugar
MMMMM---------------------------CRUST--------------------------------
2 c Flour
3/4 c Pecans; finely ground
9 tb Butter
MMMMM--------------------------TOPPING-------------------------------
2/3 c Pecans; coarsely broken
1 tb Butter
6 ts Light brown sugar
Crust:
Stir pecans for crust into flour and cut in butter. Use spatula to
press mixture flat into long pan (9x12"). Bake at 325 F until brown,
about 25 minutes. You will smell the nuts cooking.
Topping:
Brown pecans for topping in 1 tb butter and the light brown sugar
until resembles praline; let cool.
Soften cream cheese; add 2 tb sour cream (optional). Mix up pudding
according to directions, including milk. Blend cream cheese mixture
thoroughly with confectioner's sugar; add 1 cup Cool Whip from
container.
Spread cream cheese mixture onto cooled crust; top with pudding, then
the rest of the cool whip. Pour cooled pecan topping on top and chill.
Notes:
* Mom makes a version similar to black-bottom pie; see that recipe.
