Ingredients:
1 1/2 sticks of butter (I use Blue Bonnet)
1 1/2 cups of self-rising flour
1 cup of chopped pecans
1 - 8 oz bar of cream cheese, softened
1 cup of powdered sugar
1 - 16 oz container of Cool Whip
2 small boxes of chocolate instant pudding
3 cups of 2% milk
Directions:
LAYER ONE
Preheat the oven to 350 degrees. Stir flour and chopped pecans in a medium bowl. Melt and add butter to the flour and pecans. Mix well.
The dough will form a large ball. Lightly spray a 13 X 9 baking dish. Press the flour ball into the bottom of the dish. Bake the crust until it starts to brown, about 20 minutes, longer for a crunchy crust. Cool completely.
LAYER TWO
Mix the softened cream cheese, powdered sugar, and 1 cup of the Cool Whip. Spread on the cooled crust.
LAYER FOUR
No comments:
Leave a Comment
Thank you for reading along and taking a minute to leave a comment.
Your thoughts make my day! I love hearing from you and appreciate your feedback.
You can also email me: woodbanklane@gmail.com.