• 1 stick butter
  • 1 cup chopped pecans
  • 1- 8 oz cream cheese (softened)
  • 1 1/4 cup powdered sugar
  • 1 cup small container Cool Whip
  • 1 package instant vanilla pudding (3 -3/4 oz)
  • 1 package instant chocolate pudding (3 -3/4 oz)
  • 3 cups milk

Directions:

  1. Melt butter in saucepan, add flour and pecans.
  2. Press in bottom of 13×9 baking dish.
  3. Bake 350 degrees until brown.  Let cool.
  4. Mix cream cheese, powdered sugar and Cool Whip until blended with mixer then spread onto the crust.
  5. Beat vanilla pudding, chocolate pudding and milk until thickened.  Spread onto the cream cheese layer.
  6. Top with remaining Cool Whip and if desired chocolate shavings.
  7. Keep in refrigerator.

 

Source:  Pam Bolan, Shirley Cantrell