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Crust:
Mix together and pat in bottom of a 9 x 13 inch pan
1 cup flour
1 stick butter, softened
1 cup chopped pecans (optional)
Bake at 350 degrees for 15-20 minutes. Cool.
Filling:
Mix together and spread on crust:
1 (8oz) cream cheese, softened
1 cup powdered sugar
1 cup cool whip
Mix together and spread on cream cheese mixture:
2 small packages instant chocolate pudding
4 cups milk
When pudding is set, top with remaining carton of cool whip.
Refrigerate until ready to serve.
Note:
This is one of John’s favorite desserts. My friend, Sue, uses pistachio pudding instead of chocolate. Lemon pudding is good instead of chocolate also.
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