| | Directions | | Mix together butter, flour and chopped pecans; press into a greased 9x13 baking dish. Bake at 350° for 15 minutes. Cool before adding the next layer. Mix together powdered sugar, cream cheese and 1 cup of Cool Whip; spread on cooled crust. Blend together pudding and milk until thick. Spread over the last layer. Let set and then spread the rest of the Cool Whip over the top and sprinkle with nuts. |
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| Ingredients | | - |  | 1 stick butter |
| - | | 1 1/2 cups flour |
| - | | 1/2 cup chopped pecans |
| - | | 1 cup powdered sugar |
| - | | 16 ounces cream cheese |
| - | | Cool Whip |
| - | | 2 boxes instant chocolate pudding (must be small boxes) (small boxes) |
| - | | 3 cups milk |
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