Recipe By : Judy Moran Lindsey
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 cup pecans -- finely grated
1 stick butter
1 cup flour
First Layer Filling:
1 8-oz pkg cream cheese -- softened
1 cup powdered sugar
1 cup Cool Whip Lite(R)
Second Layer Filling:
2 sm pkg French Vanilla Instant Pudding
Third Layer:
1 lg container Cool Whip Lite(R)
Melt butter. Mix flour and pecans together with melted butter. Press firmly
into 9 x 13" baking dish. Bake 15 minutes at 375 degrees and let cool
completely.
Beat together cream cheese, powdered sugar and first Cool Whip and pour
over cooled crust.
Mix the instant pudding together, reducing the milk to 3 cups instead of 4
and pour over the cream cheese mixture.
Cover with the second Cool Whip and garnish with pecan chips.
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NOTES : You must use INSTANT pudding in this recipe.
