Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
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Recipe from Teresa Cannon of La.
1 1/2 c. flour 3/4 c. chopped pecans 1 1/2 sticks butter 8 oz. cream cheese 1 c. confectioners sugar 1 1/4 c. cool whip 3 small pkgs. chocolate pudding 4 c. cold milk 1 (9oz.) cool whip 1/2 c. chopped pecans
Mix flour and 3/4 c. of chopped pecans together. Melt butter and pour over flour mixture; mix well. Press into 13x9x1 inch baking dish. Bake at 350 until slightly browned. Cool.
Blend cream cheese, confectioners sugar and 1 1/4 c. of cool whip. Spread over crust. Mix instant pudding with 4 cups of milk. Spread for third layer. Top with 9 ounces of cool whip and garnish with pecans.
Store in refrigerator for at least four hours before serving (best if chilled overnight).
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