This dessert may be 4 layers, but except for chill time it is really very quick and easy to make. It is excellent with chocolate pudding, but my favorite way to make this recipe is with the butterscotch pudding.
Ingredients:
- 1 cup flour
- 1/2 cup margarine
- 1 cup pecans
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 16 ounce tub of cool whip
- 2 – 3 ounce packages of either butterscotch or chocolate instant pudding
Directions:
1st layer – Mix 1 cup flour, 1/2 cup margarine, and 1/2 cup chopped pecans thoroughly and pat in a 9 x 13 pan. Bake 15 minutes at 350, let cool completely and refrigerate.
2nd layer – Mix 8 ounce packages of softened cream cheese and 1 cup powdered sugar together. Fold in 1 cup of your cool whip. Spread on the 1st layer and chill.
3rd layer – Mix your pudding according to directions and spread over top 2nd layer and chill.
4th layer Top with remaining cool whip and sprinkle the rest of your chopped pecans (1/2 cup) over the top. Chill.