Yield
Makes 12 to 15 servings

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

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