1/2 cup butter
1 cup sifted flour
1 cup chopped pecans 1 8z. pkg. cream cheese, softened
1 9 oz. container Cool Whip
2-4 1/2 pkg. Chocolate Instant Pudding- milk chocolate
3 cups milk
1 cup powdered sugar
Melt butter and stir in flour and half of nuts. Spread thinly in
a 9×13 inch pan. Bake at 375 for 15 mins. Cool completely.
Combine cream cheese and powdered sugar and add 1 cup of
thawed Cool Whip. Spread over first layer.
Place pudding milk mixture over second layer.
Top with remaining Cool Whip and sprinkle with 1/2 cup pecans.
Chill 4 to 5 hours or overnight.