8 oz. cream
2 small boxes
instant chocolate pudding
2 8 oz. Cool Whip
1 cup powdered
1 pkg. nut
Mix together flour, margarine, & pecans. pat into an 9x13 Pyrex
baking dish. Bake at 350° for 10 minutes. Cool thoroughly.
Combine 8 oz. Cool Whip, 8 oz. cream cheese, & 1 cup sifted
powdered sugar. Spread over cooled crust.
Combine 2 small boxes chocolate pudding mix, 2 cups evaporated
milk & 2 cups homogenized milk. Mix with mixer until
thickened. Spread on top of Cool whip layer already in pan.
Top with other 8 oz. Cool Whip. Sprinkle nut topping over all.
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