- 12
Ingredients
- 1 cup all-purpose flour
- 1 cup pecans or walnuts finely chopped (reserve 1/4 cup for garnish
- 3/4 cup sugar, divided
- 1/2 cup butter, melted
- 1 8 ounce package cream cheese, softened
- 5 1/3 cups milk, cold, divided
- 3 1/2 cups frozen dessert topping, (Cool Whip) thawed and divided (1-16 ounce container)
- 1 package chocolate instant pudding/pie filling, 6 serving size (or 2 each-4 serving size)
- 1 package vanilla (or any flavor of your choice) instant pudding/pie filling, 6 serving size (or 2 each-4 serving size)
Preparation
Step 1
Preheat oven to 350 degrees. Combine flour, 3/4 cup pecans, 1/2 cup sugar and butter in medium bowl; mix until flour is moistened. Press mixture evenly onto bottom of 13x9 inch pan. Bake 15 to 20 minutes or until lightly browned. Cool on wire rack until cook, about 1 hour.
Beat cream cheese, remaining 1/4 cup sugar and 2 tablespoons milk in medium bowl until smooth. Fold in half the whipped topping. Spread over cooled crust.
Pour 2 2/3 cups milk in medium bowl. Add chocolate pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Pour over cream cheese layer.
In another bowl pour remaining 2 2/3 cup milk. Add vanilla pudding mix. Beat with wire whisk until blended, 1 to 2 minutes. Pour over chocolate layer. Spread remaining whipped topping evenly over pudding. Garnish with remaining 1/4 cup pecans or walnuts, if desired. Chill 4 hours or overnight is best to get clean-cut squares of dessert to serve.