From Tiffany Madsen
1 cup butter
1 cup flour
1 cup pecan pieces
Mix and press into a 9x13 inch pan. Bake 350 for 15 minutes. Cool.
In a bowl mix:
1 (8 oz.) cream cheese
1 cup powdered sugar
1/2 large Cool Whip
Spread over nut crust. Chill.
In a separate bowl mix:
3 cups milk
1 lg. instant chocolate pudding
1 lg. instant vanilla pudding
Mix and let set. Pour on top of cream cheese layers. Chill.
Add more Cool Whip and sprinkle with pecans.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment