Always wear your apron! We know about life!
These are the ingredients that you will need. I use a 13 x 9 inch foil throw-away pan to keep clean up even simpler.
Baked and cooled crust.
First layer of cream cheese mixture.
For Crust: Pre-heat oven to 350 degrees
13 x 9 inch pan
1 cup sifted flour
1/2 cup butter
1/2 cup chopped pecans
8 ounce softened cream cheese
1 cup sifted powdered sugar
Largest container of Cool Whip-
2 small packages of chocolate fudge instant pudding mix
3 cups whole milk
2 tsp. vanilla extract
Cut butter up in cubes, place in baking pan to melt in preheated oven.
Meanwhile chop 1/2 cup pecans.
When butter has melted remove pan from oven and add sifted flour and chopped pecans to pan. Mix ingredients together thoroughly with a fork in the 13 x 9 inch pan.Then firmly press into bottom of pan.
Place in oven and bake for 15 minutes.
Remove from oven and cool 30 minutes on wire rack.
Fillings: I always use my hand held mixer for these steps.
In a medium bowl mix softened cream cheese,sifted sugar and cool whip.
Set aside 1 1/4 cup of the cool whip to use as frosting.
In a separate bowl mix together pudding and milk until thick.
After crust has completely cooled spread cream cheese mixture over the crust.
When pudding is thick pour over the cream cheese layer.
Add 2 tsp. vanilla extract to the remaining 1 1/4 cups cool whip and spread over top of dessert.
Wrap in foil or plastic wrap and chill at least 6 hours-overnight is even better!!
This is always a hit and I have many requests for the recipe!
I hope you enjoy~