by Karen D. Fyke
Crust:
1 c. flour
1 stick of margarine (melted)
1/2 c. chopped pecans
1 T. sugar
Put melted margarine in 9x13” baking pan, then add the flour, sugar and pecans, and mix thoroughly. Gently pat the mixture down in the bottom of the pan evenly. Bake at 325 degrees for 15 minutes. Take out of the oven and let completely cool.
8 oz. Philadelphia Cream Cheese (room temperature)
1/2 c. of powdered sugar
1/2 container (lg. container) of Cool Whip
Mix cream cheese, powdered sugar & cool whip together, then spread over the cooled crust.
2 reg. boxes of chocolate pudding
2-2/3 c. of milk
Cook as directed on box and then cool completely. Spread plastic wrap on pudding layer to prevent a film from forming.
Spread pudding on the dessert, then spread the remaining cool whip on top. You may also decorate with chocolate curls on top by using a potato peeler and a Hershey chocolate bar to make the curls.
Dessert needs to be refrigerated until ready to serve.
Contributed by Gwen Blevins of Suwanee, GA.
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© 2011 Karen D. Fyke. • All rights reserved.
