Ingredients
- 1½ cups all purpose flour
- ¾ cups chopped pecans
- 1½ stick butter
- 1 cup whipped topping
- 8 oz cream cheese
- ¾ cup powdered sugar
- 3 cups milk
- 2 pkgs instant pudding – lemon or chocolate
- Cool Whip to top so I use the large Cool Whip for the 1 cup and to top.
Instructions
- Mix first 3 ingredients and press into 9½ x 13 pan. Bake at 350° for 15 minutes. Mix the next three ingredients and pour over crust while warm. Mix milk and pudding until thick and spread on cream cheese mixture. Cover with whipped topping, refrigerate for at least two hours.