Nadine's
Best Recipes
| Heavenly Desert |
|
1˝ cups
flour
1˝ sticks oleo 1 cup chopped pecans, reserve some nuts for top Mix and press into
9x13x2 in pan. Bake 20 minutes at 350°.
Step 2 1 8-oz pkg
cream cheese
1 cup powdered sugar 1 large pkg Cool-Whip Mix cream cheese, sugar
and 1 cup Cool-Whip. Spread on
crust.
Step 3 1 pkg
vanilla instant pudding
1 pkg chocolate instant pudding 3 cups cold milk Mix well and pour over
cream cheese mixture. Spread rest of
Cool-Whip over pudding layer. Sprinkle with reserved nuts. Cover and
refrigerate. Keeps quite a while in refrigerator if it lasts that long!
My favorite dessert.—Amy |