Pudding Delight
1 cup chopped pecans - toast them for a better flavor
1 stick butter - softened
1 cup flour
2 3-ounce boxes INSTANT pudding - any flavor (I used Strawberry Cream and White Chocolate)
2 8-ounce containers Cool Whip
1 8-ounce package cream cheese - softened
1 cup sugar
3 1/4 cups milk
Preheat oven to 350 degrees
In a medium bowl, combine the pecans, butter and flour until crumbly. Pat into the bottom of a 9x13 inch pan. Bake for about 20 minutes until lightly golden. Remove from oven and allow to cool.
In a mixing bowl, combine softened cream cheese and sugar. Beat until well combined then fold in one container of Cool Whip. Spread mixture onto the top of the COOLED crust.
In a medium bowl, combine pudding mixes and milk then pour over cream cheese mixture.
Cover with plastic wrap and chill for a few hours.
Spread remaining container of Cool Whip over the top of the pudding.
Serves 16
Here's the ingredients. You can
use any flavors of INSTANT pudding you like.
Combine the flour, nuts and butter.
Pat that mixture into a 9x13 pan.
Bake it until light golden brown.
Cream together the sugar and cream
cheese then fold in ONE container of Cool Whip.
Spread that mixture onto the top of the cooled crust.
Mix the milk and puddings then pour
that over the cream cheese mixture.
Smooth it out and let it chill for a while.
Then cover the whole thing with more
Cool Whip and sprinkle with some chopped nuts. Yummo!
