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Recipe by Southern Living July 2010

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Credit: Tina Cornett; Styling: Cari South

Recipe Summary test

prep:
20 mins
cook:
20 mins
chill:
2 hrs
total:
2 hrs 40 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut butter into flour with a pastry blender or fork until crumbly; stir in pecans. Press mixture into a 13- x 9-inch pan or baking dish.

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  • Bake at 350° for 18 to 20 minutes or until lightly browned. Remove pan to wire rack to cool completely.

  • Beat cream cheese and powdered sugar at medium speed with an electric mixer until fluffy. Fold in whipped topping. Spread cream cheese mixture evenly over cooled crust.

  • Beat pudding mixes and milk in a large bowl at medium speed with an electric mixer 2 minutes. Pour evenly over cream cheese mixture in pan. Cover and chill 2 hours or up to 3 days. Serve pudding in individual bowls with desired toppings.

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