Four Layer Pudding Dessert
This is from Sherri’s files.
Ingredients
1 cup margarine, melted
1 cup flour
1/4 cup sugar
1 cup chopped pecans
8 oz. cream cheese, softened
1 cup powdered sugar
8-oz. container Cool Whip
2 (4-serving size) packages
instant chocolate pudding
3 1/2 cups COLD milk (if it ain’t cold, the Pudding Police will getcha.)
1 cup flour
1/4 cup sugar
1 cup chopped pecans
8 oz. cream cheese, softened
1 cup powdered sugar
8-oz. container Cool Whip
2 (4-serving size) packages
instant chocolate pudding
3 1/2 cups COLD milk (if it ain’t cold, the Pudding Police will getcha.)
First layer: preheat oven to 350F. Mix together margarine, flour, sugar, and pecans. Press into 9×13-inch pan. Bake for 15 minutes; cool completely.
Second layer: cream together cream cheese and sugar. Fold in half of Cool Whip; spread on first layer.
Third layer: Mix instant chocolate pudding with milk as directed on package. Spread on second layer.
Fourth layer: spread remaining Cool Whip on top of third layer. Refrigerate.