Tuesday, November 18, 2014


    1 cup pecans, chopped
    3 tbsp white sugar
    ½ cup butter
    1 cup flour

Cream cheese layer

    1 8 oz package cream cheese
    1 cup powdered sugar (use ½ cup for less sweetness)
    1 cup whipped cream or cool whip

Vanilla pudding

    1 package of instant vanilla pudding (5.1 oz or 144 g)
    3 cups milk (use 2 cups if you want a firmer pudding)

Chocolate Pudding

    1 package of instant chocolate pudding (5.1 oz or 144 g)
    3 cups milk (use 2 cups if you want a firmer pudding)

Last layer

    2 cups whipped cream or cool whip
    shaved chocolate


    Preheat oven to 350 F degrees.
    Spray a 9x13 inch baking dish with cooking spray.
    In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
    Bake it for about 20 minutes.
    Prepare the vanilla pudding as per the instructions on the package.
    Prepare the chocolate pudding as per the instructions on the package.
    In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
    Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
    Refrigerate for a couple hours so that it sets.



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