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Chocolate Quad

Yield Makes 12 to 15 servings

Ingredients

  • 1/2 cup butter or margarine
  • 1 cup all-purpose flour
  • 1 cup chopped pecans
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 (12-ounce) container frozen whipped topping, thawed and divided
  • 3 (3.5-ounce) packages instant chocolate pudding mix
  • 3 cups milk

How to Make It

  1. Cut butter into flour with a pastry blender or fork until mixture resembles coarse meal. Stir in pecans. Press mixture onto bottom of a 13- x 9-inch pan.

  2. Bake at 350° for 15 minutes or until lightly browned. Cool.

  3. Beat cream cheese, powdered sugar, and 1 cup whipped topping at medium speed with an electric mixer until smooth. Spread mixture over prepared crust.

  4. Whisk together pudding mix and milk 2 minutes or until smooth. Spread over cream cheese mixture. Chill 10 minutes. Spread remaining whipped topping over pudding mixture. Cover and chill at least 1 hour. Cut into squares.