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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Ingredients:
2 cup(s) all-purpose flour |
1 cup(s) pecans chopped |
2 stick(s) butter softened |
8 ounce(s) cream cheese softened |
1 cup(s) powdered sugar |
8 ounce(s) cool whip thawed and divided |
2 package(s) lemon instant pudding mix 3.4 oz |
2 2/3 cup(s) milk |
2 tablespoon(s) pecans chopped |
Directions:
1. Preheat the oven to 375 F. Don't overbake the crust, the pecans will get bitter.
2. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
3. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.
4. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
5. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill covered for 1 hour. Store any leftovers in the refrigerator.
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