2 cups all-purpose flour
2 sticks margarine, melted
1 cup chopped pecans
1 container (16 oz.) Cool Whip (or 2-8oz size )
1 pkg. (8 oz.) cream cheese
3/4 cup sugar
1 tsp. vanilla
1 pkg. (lg.) instant chocolate pudding
Directions: Mix together flour, margarine and nuts. Press into a long cake pan and bake at 375°F for 30 minutes. Cool. Mix 1/2 container CoolWhip, cream cheese, sugar and vanilla until smooth and creamy. Spread over crust and refrigerate until cooled. Spread prepared chocolate pudding over pie. Cover with remaining 1/2 container Cool Whip. Chill.16 Servings
2 comments:
Hi ,
Ive written out your recipe for the Pecan dessert but wondering about the cool whip. Do you split the 16 oounce one or use two packages of cool whip? It looks soooo good !. TIA Carole in oregon.
Thank you for finding that. I have reworded the recipe so that it makes sense.
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