Tuesday, February 28, 2017


Today I'm sharing a delightful dessert with you. I first saw the recipe in a church cook book, and I've changed the recipe over the years to get it just the way we like it. It's a favorite at our house and every house I take it to. It's so good, and has something for everyone--nuts, chocolate, whip cream--it's all there. It does take a little time, so you can't do it in a hurry, but when it's served, it will be well-worth the wait and effort. Your family or your guests will love you for this one. :-)


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



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.


Mix the softened cream cheese, powdered sugar, and 1 cup of the Cool Whip. Spread on the cooled crust.


Mix both boxes of pudding with the milk. Spread the pudding over layer two.


Carefully spread the remaining Cool Whip (or the desired amount) on top of the pudding. Keep refrigerated. It should be ready to serve in about an hour.

The final step is to try not to eat it all! Enjoy.

I hope you are having a good week...


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