Recipe information
Yield
serves approximately 20
Ingredients
8 tablespoons (1 stick) butter
1 cup all-purpose flour
1/2 cup chopped pecans
One 8-ounce package cream cheese
1 cup powdered sugar
1 quart heavy cream, whipped with 1 cup sugar until stiff
Two 3.4-ounce packages instant chocolate pudding mix
3 cups milk
Preparation
Step 1
Preheat oven to 350 degrees. In a 13 × 9 × 2-inch glass dish, melt butter and stir in flour and 1/4 cup of the nuts. Bake about 20 minutes, until firm. Let cool.
Step 2
First layer: Combine cream cheese, powdered sugar, and 1 cup of whipped cream. Layer over cooked nut crust.
Step 3
Second layer: Combine instant pudding mix and milk. Layer over first layer.
Step 4
Third layer: Combine remaining whipped cream and remaining chopped nuts. Layer over top. Keep refrigerated.
