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PUDDING DESSERT |
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PUDDING DESSERT
CRUST: 1/2 cup chopped pecans 1 cup flour 6 tablespoons butter or oleo CUT butter and flour together. ADD pecans. Cover 9X13 pan. BAKE 20 minutes at 250* FIRST LAYER: 1 cup powdered sugar 8 ounces cream cheese 1 cup Cool Whip BLEND and spread over cooked, cooled crust. SECOND LAYER: 2 small packages of instant pudding (we prefer chocolate or pistachio) 4 cups milk MIX per pudding package directions. POUR over first layer. COVER with Cool Whip and more chopped nuts. LET set and serve. |
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Copyright © 2005-2008 Barbara Raffin. All rights reserved. |