Saturday, September 12, 2009

DADDY'S DELIGHT

1 cup flour
½ cup softened margarine
1 cup chopped pecans
1 cup powdered sugar
6 oz instant chocolate pudding
1 & 3/4 cups milk
1 (8 oz) Cool Whip (thawed)
1 (8 oz) cream cheese
1 (8 oz) Cool Whip (thawed)

Mix flour, margarine and pecans. Press into a 9x13" pan. Bake 15 minutes and cool. In large bowl mix cream cheese and powdered sugar until fluffy, fold in 8 oz Cool Whip. Spread this over cooked crust. Combine pudding mix and 1 3/4 cups milk, beat well until thickened., spread over cheese layer. Spread last 8 oz Cool Whip over pudding layer. Chill several hours and garnish with shaved chocolate. Cut into squares to serve.
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1 comment:

  1. Nee NeeJuly 4, 2017 at 7:39 AM

    I used 2 small boxes of Hershey chocolate pudding - well you need at least 2 1/2 cups of cold whole milk to get a whip on it. And bake crust at 350.

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