A natural choice for summer entertaining, this cool creation feeds a crowd (12 – 16). It’s a time-tested favorite with everyone in our family from Pam’s teenage son Zach to our chocolate-addicted mom Patsy and our sometimes-hard-to-please niece Ashley. One mention of this layered winner has them all singing, “Yum!”
INGREDIENTS
SERVINGS 12
Layer One
1 cup flour
1⁄2 cup butter
1⁄4 cup sugar
1 cup pecans
Layer Two
1 cup powdered sugar
8 ounces cream cheese
5 ounces Cool Whip
Layer Three
1 (6 ounce) box Jell-O chocolate pudding and pie filling
3 cups milk
Layer Four
7 ounces Cool Whip
DIRECTIONS
Mix first thee ingredients.
Add fine chopped pecans.
press into 9×13 pan.
Bake shell at 350 for 15 min.
Soften cheese, then blend in sugar and Cool whip.
Spread over cooled crust.
Make pudding as directed.
I like cooked pudding best but you can use instant.
You can also use 2 small packages.
And any other flavor you like.
Spread on top.
You can sprinkle chopped pecans or chocolate ants on top.
Refrigerate.
