Ingredients:
3/4 cup margarine, melted
1 1/2 cups flour
3/4 cup chopped pecans
1 (8 ounce) packages cream cheese
1 cup powdered sugar
1 carton Cool Whip
2 (3 1/2 ounce) boxes instant chocolate pudding mix
3 cups milk
chopped pecans or grated chocolate or chocolate chips, for garnish (optional)
Directions:
Combine margerine, flour and pecans.
Press into 13x9in.
pan.
Bake@ 375 for 15 min.
Cool.
Combine cheese, sugar, and 1 1/2 c.
whipped topping.
Blend and spread over crust.
Chill.
Combine pudding mixes and milk.
Beat two min.
at med.
speed.
Spread over cream cheese layer.
Spread remaining whipped topping over pudding layer.
Garnish with pecans and choc.
(opt.) Refrigerate.
Note: I like to make sure I always garnish with the pecans, especially when I make this dish for a pot luck, since there are nuts in the crust, people with allergies to nuts will avoid it if they see them on the top.
Servings: 15-20
Time preparation: 20 min.
Time total: 35 min.