1 c flour
1/2 c butter or oleo, softened
1 c finely chopped pecans
1 8oz pkg cream cheese, softened
1 c sugar
1 8oz pkg whipped cream (frozen, then thawed)
1 6 3/4 oz pkg EACH chocolate and vanilla pudding
3 c cold milk
1 chocolate bar, grated
Mix first layer ingredients until crumbly and mold into 9x13" greased pan. Bake in 350F oven 15-20 minutes until lightly golden. Cool.
Beat cream cheese and sugar until smooth and fluffy. Fold in half of whipped cream. Spread mixture over cooled crust.
For top layer, beat both dry pudding mixes with milk until smooth and very thick. Spread over second layer. Spread remaining cool whip on top and sprinkle with chocolate. Cover and refrigerate overnight.
Pairs Well With
This is my "No matter how many times I make this, it is never as good as Mom's" recipe.