1 -1 1/2 cup graham cracker crumbs ( sometimes like a thicker crust)
1/2 cup pecans, finely ground
1/4 cup brown sugar, packed
1/4-1/2 cup butter (melted) or 1/4-1/2 cup margarine ( melted)
8 ounces cream cheese, at room temperature
1 cup whipped cream (sweeten whip cream with a bit of sugar and vanilla) or 1 cup Cool Whip ( sweeten whip cream with a bit of sugar and vanilla)
3 (3 1/2 ounce) packages instant pudding mix ( I prefer to use chocolate, caramel or butterscotch, and chocolate-toffee)
4 1/2 cups milk
Skor candy bars, crushed or any toffee pieces
In bowl, mix graham crumbs,pecans,brown sugar and melted butter.
Press into 9×13 pan.
Bake at 350 F for about 5-10 minutes, until lightly browned.
iIn bowl-fold in whipped cream to cream cheese.
Spread on cooled crust.
Place in refrigerator.
In 3 separate bowls mix each pudding, using 1 1/2 cup of milk per pudding instead of the 2 cups the box asks for.
Spread each layer of pudding on top of the cheese layer,careful to not blend the puddings.
Generously sprinkle the top with skor crumbs.
Time preparation: 30 min.
Time total: 40 min.