Ingredients:
1 1/2 cups flour
3/4 cup butter, softened
3/4 cup pecans, finely chopped or crushed
1 (8 ounce) packages cream cheese, softened
1 cup powdered sugar ( confectioner’s)
1 (12 ounce) containers Cool Whip Topping, divided, thawed
1 (3 1/2 ounce) packages instant lemon pudding
1 (3 1/2 ounce) packages instant vanilla pudding
3 cups milk
Directions:
Preheat oven to 35o degrees.
Cut butter into flour, then add nuts and press into bottom of ungreased 13×9 inch pan.
Bake crust at 350 degrees for 30-35 minutes, or until it begins to brown (takes a long time).
Cool crust before adding other layers.
Mix together softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip.
Mix until well blended and spread evenly over crust.
Beat pudding mixes and milk together well and spread over cream cheese layer.
Spread remaining Cool Whip on top.
Refrigerate until it sets.
Servings: 12
Time preparation: 30 min.
Time total: 65 min.