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Recipe from Debi Stoddard
Preheat oven to 350.
Crust:
2 Cups Flour
2 Sticks butter (melted)
2 Cups pecan pieces
Mix flour and pecan pieces together in bowl, Pour add melted butter, pour into 9x13 pan. Bake at 350 for 20 minutes or until light brown. Remove and cool completely.
Filling:
2 large containers Cool Whip
2 8oz Philly Cream Cheese
Powdered Sugar
1 large box of INSTANT chocolate pudding
1 large box of INSTANT french vanilla pudding
2 Cups pecan pieces.
There are 3 steps. You must do these in order. STEP 1: Mix in a bowl, 1 large container of Cool Whip, 1 cup powdered sugar, 2 8oz Philly cream cheese. With a mixer, beat sugar and cream cheese until well blended. Add Cool Whip and blend lightly until all is mixed. Spread this on the crust. Place in refrigerator. STEP 2: In a bowl, mix large box of instant chocolate pudding and 3 cups of milk. Mix until it starts to thicken, then pour over Step 1 without disturbing that layer. Refrigerate 10 minutes. STEP 3: In a bowl, mix large box of instant french vanilla pudding and 3 cups of milk. Mix until it starts to thicken, then pour over step 2 without disturbing that layer. Refrigerate 10 minutes.
Topping:
Take 1 large container of Cool whip and 1 cup of pecan pieces. Mix together and spread over the top. Keep in the refrigerator.
