1 cup all-purpose flour
½ cup (1 stick) margarine, softened
1 cup finely chopped pecans
1 (12-ounce) container dessert whipped topping, divided
1 (8-ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (5.1-ounce) box instant chocolate pudding
1 (3.9-ounce) box instant vanilla pudding
2½ cups milk
1 (1.55-ounce) chocolate bar, grated
Preheat the oven to 350 degrees.
In a medium bowl combine the flour, margarine, and pecans. Press into bottom of 13 × 9-inch glass baking dish. Bake 15 to 20 minutes, or until a wooden pick inserted in the middle comes out clean. Let cool.
In a medium bowl combine 1 cup of the whipped topping, the cream cheese, and confectioners’ sugar. Spoon the mixture over the baked pecan crust.
In a large bowl beat the pudding mixes with the milk until firm consistency, and spoon over the cream cheese layer. Top with the remaining whipped topping and the grated chocolate. Cut into squares to serve.
Makes 24 servings
Myrna Devore, Vice Queen Lady of the Cats
Fluffy Not Stuffy Red Hatters,
San Antonio, Texas