How to make it

  • Combine flour, pecans, 1/4 c. sugar and butter until moist. Press mixture into bottom of 13x9 [an. Bake 350 for 20 minutes until golden. Cool on rack.
  • Beat cream cheese with remaining 1/4 c. sugar and 2 T of milk until smooth. Fold in half of the Cool Whip topping. spread over cooled crust.
  • Pour remaining milk into large bowl. Add pudding mixes. Beat with wire whisk until blended, about 2-3 min. Pour over cream cheese layer. Chill 2-3 hours. Cut into servings and garnish with remaining topping. Add chocolate curls, if desired. May be frozen in freezer for up to 1 week. Thaw in fridge.

Reviews & Comments 4

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  • bluewaterandsand 10 years ago
    sounds very good!
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    " It was excellent "
    andypandy ate it and said...
    Made this yesterday using chocolate fudge pudding mix. This makes for a lovely cool, refreshing dessert.

    Thanks for the great tasting, smooth, creamy recipe.

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  • zena824 10 years ago
    Sounds good....
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  • shirleyoma 10 years ago
    Gotta try this one soon!!! Yummmmm
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