eFamilyRecipe

Serves 8-10

3 c. milk

1 c. powdered sugar

1 8-oz package of cream cheese

2 small packages instant chocolate pudding

Large Cool Whip

For the crust:

1 c. flour

½ c. butter, melted

½ c. chopped pecans

Combine ingredients for crust & press into cake pan (13” x 8”). Bake 375 degrees for 15 minutes. LET COOL. For second layer: Beat cream cheese until soft. Fold in 1 c. Cool Whip and powdered sugar. Spread over the cooled crust. Add third layer: Prepare pudding mixes with milk & pour over second layer. Cover the dessert with remaining Cool Whip. Sprinkle top with grated chocolate or additional pecans. Best if chilled overnight.