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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 18 |
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This recipe was given to me by a very nice guy that I work with. He brought it for a potluck and we all accused him of having his mom make it for him, but he swears he makes it himself. Either way, it's really good. Cook time includes chilling. Ingredients:
1 cup flour |
1/2 cup butter |
1 cup crushed pecans |
1 (8 ounce) package cream cheese |
1 (8 ounce) container cool whip |
1 (6 ounce) package instant chocolate pudding mix |
3 cups milk |
1 cup powdered sugar |
additional pecans or chocolate sprinkles, for garnish |
Directions:
1. Mix flour, butter and pecans in bowl.
2. Press into bottom of 9X13 pan.
3. Bake for 20 minutes at 350 degrees.
4. Cool completely.
5. Mix 1 cup of the cool whip, the cream cheese, and the powdered sugar.
6. Spread mixture on top of cooled cookie crust.
7. Mix 3 cups milk with instant pudding.
8. Spread on top of previous layer.
9. Spread remaining cool whip on top and sprinkle with pecans or chocolate sprinkles.
10. Refrigerate at least 1 hour before serving.
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