Ingredients:
1 cup all-purpose flour
1 cup toffee pieces
1/2 cup pecans, toasted, finely chopped
1/2 cup butter, melted
1/4 cup granulated sugar
2 cups cold milk
2 (3 1/2 ounce) packages instant chocolate pudding mix
1 (8 ounce) containers Cool Whip Topping, thawed
Directions:
Heat oven to 400*.
Mix flour, 1/2 cup toffee bits, pecans, butter and sugar in a large bowl until well mixed. Press firmly onto bottom of 13×9 inch pan. Bake 10 minutes or until lightly browned. Cool.
Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Spread 1 1/2 cups pudding into bottom of crust.
Gently stir half of the cool whip topping into remaining pudding. Spread over pudding in pan. Top with remaining cool whip. Sprinkle with remaining toffee bits.
Refrigerate 3 hours or overnight.
Servings: 15
Time preparation: 20 min.
Time total: 30 min.