(by Shirley McNevich)
Crust: 1 cup chopped pecans; 1 cup flour; 3 TBSP white sugar; 1/2 cup softened Parkay margarine
Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1 cup Domino's powdered sugar; 1 small Cool Whip (thawed); 1 - 6oz. box Jell-O INSTANT vanilla pudding mix; 1 - 6oz. Jell-O INSTANT chocolate pudding mix; 2 cups milk
In a bowl add chopped pecans, flour, white sugar and Parkay--mix until it makes crumbs. Press the crumb mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 25 minutes--cool completely. In a mixer add cream cheese--beat. Add powdered sugar--beat. Add half of the Cool Whip--beat. Spread the mixture over the cooled crust. In a mixer add vanilla pudding mix and 1 cup of milk--beat. Spread the vanilla pudding over the top of the Cool Whip layer. Refrigerate until vanilla pudding sets up. In a mixer add chocolate pudding mix and 1 cup milk--beat. Spread the chocolate pudding over the vanilla pudding layer. Refrigerate overnight. The next day when ready to serve, spread the other 1/2 tub of Cool Whip over the top.
No comments:
Post a Comment