- 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
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.
Bake at 350° for 15 minutes or until lightly browned. Cool.
Beat cream cheese, powdered sugar, and 1 cup whipped topping at medium speed with an electric mixer until smooth. Spread mixture over prepared crust.
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.