1 stick margarine, melted
1 c. chopped pecans
1 c. powdered sugar
1 c. cool whip, thawed
1 small pkg. instant chocolate pudding*
1 c. SR flour
2 t. water
8 oz. cream cheese, softened
1 t. vanilla
1 small pkg. instant vanilla pudding
3 c. cold milk
16 oz. cool whip, thawed, optional
Combine butter, flour, pecans, and water. Pat into bottom of sprayed 9x13 dish. Bake at 350 for 15 minutes. Cool. Combine sugar, cream cheese, cool whip and vanilla. Spread over cooled crust. Combine puddings and milk. Spread over second layer. Spread large carton of cool whip over top if desired. Garnish with pecan halves. Refrigerate. *Lemon pudding may be used instead of chocolate.
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