Ingredients
1 cup finely chopped pecans
1 cup flour
1/2 cup butter
1 cup icing sugar
8 oz cream cheese
large tub of Cool Whip
2 cups milk
1 6 oz pkg instant chocolate pudding
1 6 oz pkg instant vanilla pudding
How to make it:
Preheat oven to 350. Lightly spray a 9 X 13 pan with cooking spray.
In medium bowl, mix together flour, pecans, and butter to form coarse crumbs. Press firmly in to the 9 X 13 pan. Bake in 350 oven for 10 - 15 minutes, until just showing brown.
Remove from oven and let cool for 15 minutes or more. (I usually place mine in the freezer while I do the next step)
In the same bowl you used for the crust, beat together icing sugar and cream cheese until smooth. Fold in 1/2 the tub of Cool Whip until well combined.
Spread carefully over the pecan crust. Place in fridge to continue cooling while you proceed with the next step.
Using the same bowl again, dump in both pudding powders and whisk with 2 cups of milk until smooth. Spread over cream cheese layer.
Take the remaining 1/2 tub of Cool Whip and spread over pudding layer.
Sprinkle with a few extra chopped pecans or chocolate slivers. Chill until ready to serve.
