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Categories:Viewed: 33 - Published at: a year ago
Ingredients
- 1 cup flour
- 1/2 cup butter
- 1/3 cup brown sugar
- 1 cup pecans
- 1 (8 ounce) package cream cheese
- 1 cup confectioners' sugar
- 1 (16 ounce) container Cool Whip
- 1 (6 ounce) package instant chocolate pudding mix
- 2 cups whole milk
Method
- Mix together the flour and the brown sugar. Cut in the butter until it looks like coarse granules. Chop pecans and stir them inches Press this into a 9x13" pan and bake at 350 degrees for 20 minutes. Remove from oven and cool completely.
- In separate bowl, beat together cream cheese and confectioners sugar. Stir in a little less than of half of the Cool Whip tub. Spread this on top of the cooled cookie crust.
- In another bowl, pour the milk in and beat in the instant pudding until thick - about 3 minutes. Spread this over the cream cheese layer.
- Top the pudding layer with the remaining Cool Whip. You may top this with more chopped pecans or slices strawberries. Chill for at least 3 hours before serving.
