|Rate This Recipe:|
|Share This Recipe:||
Yield: 12 Servings
1½ cups all purpose flour
3 Tb sugar
1 cup chopped pecans
1½ sticks (3/4 cup) butter, melted
CREAM CHEESE LAYER:
1 (8oz) package of cream cheese, soft
1 cup powdered sugar
FILLING & TOPPING:
2 (8 oz) containers cool whip (or one 16 ozz container)
2 small packages (3.4oz) of Jello instant pudding flavor of choice
3 cup cold milk
1. For the Crust: Combine butter, flour, chopped pecans and sugar and press into a 9″ x 13″ baking dish. Bake at 375°F for 10-15 minutes. Let cool completely.
2. For the Cream Cheese Layer: Beat cream cheese, powdered sugar until smooth. Fold in 1½ cups cool whip until fully incorporated. Spread over crust.
3. For the Pudding Layer: Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip.
4. Cut into squares to serve. Keep refrigerated.
More in Cake