• 1 c flour
  • 2 Tbsp sugar
  • 1 stick butter
  • Dash of salt
  • 1/3 c chopped pecans

First layer – Combine flour, sugar, butter and salt and mix like pie crust. Mix in the chopped nuts. Press in 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Let cool.


Filling Layers:

  • 8 oz cream cheese
  • 1 c confectioners (powdered) sugar
  • 1 (12 oz) container Cool Whip
  • 2 sm boxes instant chocolate pudding
  • 3 c milk (2% or whole)

Second layer – Mix softened (room temperature) cream cheese with powdered sugar. Add one cup of Cool Whip; beat and spread over first (crust) layer.

Third layer – Mix the 2 boxes of instant chocolate pudding and milk. When blended and starting to thicken, spread mixture over second (cream cheese) layer.

Fourth layer – After the third (pudding) layer has set, spread the remainder of Cool Whip on like frosting and refrigerate.