1 1/2 c. self-rising flour
3/4 c. margarine
3/4 c. chopped pecans
2 lg. pkgs. Instant chocolate pudding
16 oz. cream cheese
1 c. powdered sugar
1 c. cool whip
4 c. milk
Mix together flour, margarine & pecans. Pat out in a 9 X 13 inch dish. Bake 15 minutes at 375* or until golden brown. Let cool.
Blend cream cheese, powdered sugar & cool whip; spread over chilled crust. Mix 2 large pkgs. instant pudding with 4 cups milk and pour over cheese mixture. Then cover with remaining cool whip and sprinkle with 1/2 c. chopped pecans.
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Your recipes look so good!! I definitely need help in this department. I'm looking forward to visiting often.
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