Ingredients:
1 cup flour
1/2 cup butter
1 cup crushed pecans
1 (8 ounce) packages cream cheese
1 (8 ounce) containers Cool Whip
1 (6 ounce) packages instant chocolate pudding mix
3 cups milk
1 cup powdered sugar
additional pecans or chocolate sprinkles, for garnish
Directions:
Mix flour, butter and pecans in bowl.
Press into bottom of 9X13 pan.
Bake for 20 minutes at 350 degrees.
Cool completely.
Mix 1 cup of the cool whip, the cream cheese, and the powdered sugar.
Spread mixture on top of cooled cookie crust.
Mix 3 cups milk with instant pudding.
Spread on top of previous layer.
Spread remaining cool whip on top and sprinkle with pecans or chocolate sprinkles.
Refrigerate at least 1 hour before serving.
Servings: 18
Time preparation: 20 min.
Time total: 100 min.