Update my dinner status, I'm making this tonight.
Servings: 15 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Layer 1: Crust
Spray a 13x9 pan lightly with non-stick spray. Preheat oven to 375 degrees.
Combine melted butter, flour, 1/4 c. powdered sugar and pecans. Press into bottom of pan. Bake 15 min. or until lightly browned. Cool.
Layer 2:
Beat cream cheese and 1 c. powdered sugar together until thoroughly combined. Add 1 c. Cool Whip. Spread over cooled crust, and refrigerate.
Layer 3:
Combine instant pudding mixes and milk - mix together until it begins to thicken, 2-3 minutes. Spread over cream cheese layer and refrigerate.
Layer 4:
Spread remaining Cool Whip over pudding layer. If desired, garnish with semi-sweet chocolate shavings or chopped pecans.
Cover and chill at least one hour or overnight.
Note: I''ve had this recipe made with butterscotch pudding instead of chocolate and it''s very good. The original recipe was given to me by my mother-in-law, LaVelle (Henrichsen) Hahn.
