4-LAYER TEXAS DESSERT

2 sticks butter, melted
2 c. flour
2 c. confectioners’ sugar
2 sm. pkgs. instant chocolate pudding
1 c. pecans, chopped
3 c. Cool Whip
16 oz. cream cheese
3 1/2 c. milk
Additional pecans

Work melted butter, flour and pecans to form a crust.
Pat into a 13 x 9 inch pan.
Bake 20 minutes at 350 degrees.

Mix together sugar, 2 cups Cool Whip and cream cheese; spread on cooled crust.
Mix instant pudding with milk, pour this over cheese mixture.
Top with remaining cup of Cool Whip and sprinkle with pecans.
Refrigerate; cut in squares.

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