"I make this dish on holidays because my husband and grandkids love it. And, it’s easy to make so the grandkids can help." - Belinda Gail Paden, Buford
1 cup self-rising flour
1 cup pecans, chopped
1 stick butter, softened
1 8-oz. package of cream cheese
1 cup confectioners' sugar
1 container Cool Whip
2 boxes of instant chocolate pudding
3 cups cold milk
1 tsp. vanilla
Preheat oven to 350 degrees. Create first layer by mixing pecans, butter and flour together in small bowl. Press mixture into the bottom of a 9x13 pan. Bake for 22 minutes. Let cool.
Create second layer by mixing cream cheese, confectioners’ sugar and one cup of Cool Whip. Spread on top of first layer. Create third layer by combining chocolate pudding mix, milk and vanilla. Mix until thick and spread on top of second layer.
Spread the remaining Cool Whip on top of the third layer. Chill and serve.
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