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Categories:Viewed: 30 - Published at: 6 years ago
Ingredients
- 1/2 c. butter or margarine
- 1 c. flour
- 1 1/2 c. pecans, chopped
- 8 oz. cream cheese
- 1 c. powdered sugar
- 2 c. Cool Whip (13 oz. size)
- 2 (4 1/2 oz. size) pkg. instant chocolate pudding
- 3 1/2 c. milk
- 1 c. Cool Whip (8 oz.)
- 1 almond Hershey bar
Method
- Melt butter and mix in flour and pecans.
- Spread evenly in bottom of 11 1/2 x 7 1/2 x 1 3/4-inch baking dish.
- Bake for 20 minutes at 350°.
- Cool.
- Whip together cream cheese, powdered sugar and 2 cups Cool Whip.
- Spread on cooled crust.
- Mix pudding and milk; spread over cheese mixture.
- Cover with 1/2-inch of Cool Whip.
- Grate almond Hershey bar and sprinkle on top.
- Refrigerate or freeze until firm.
