CHOCOLATE DELIGHT
CRUST: 1 cup of nuts (chopped), 1 cup of all purpose flour, 1 teaspoon of baking powder, 1 stick of butter (softened).
Mix and pat in a pam sprayed 9x13 x2 inch casserole or baking pan. Bake 350 degrees until light brown. 30 or so minutes. Do not burn
FIRST LAYER: (1) 8oz. package of cream cheese (softened). 1 cup of sugar, 1 cup of coolwhip. Mix well and pour over cooled crust.
MIDDLE: Prepare a small box of chocolate instant pudding and spread over first layer(use directions on box) Do the same with a box of vanilla instant pudding.
TOPPING: Mix a cup (more if you need ) of cool whip with 1 cup of pecans (chopped) and spread over the top.
REFRIGERATE ( You may taste a small amount before refriging )
LIST OF INGREDIENTs
2 cups of pecans
1 stick of butter
1 teaspoon of baking powder
1 cup of all purpose flour
8 oz cream cheese
1 cup sugar
1 large container cool whip
1 pk instant vanilla pudding
1 pk instant chocolate pudding
CRUST: 1 cup of nuts (chopped), 1 cup of all purpose flour, 1 teaspoon of baking powder, 1 stick of butter (softened).
Mix and pat in a pam sprayed 9x13 x2 inch casserole or baking pan. Bake 350 degrees until light brown. 30 or so minutes. Do not burn
FIRST LAYER: (1) 8oz. package of cream cheese (softened). 1 cup of sugar, 1 cup of coolwhip. Mix well and pour over cooled crust.
MIDDLE: Prepare a small box of chocolate instant pudding and spread over first layer(use directions on box) Do the same with a box of vanilla instant pudding.
TOPPING: Mix a cup (more if you need ) of cool whip with 1 cup of pecans (chopped) and spread over the top.
REFRIGERATE ( You may taste a small amount before refriging )
LIST OF INGREDIENTs
2 cups of pecans
1 stick of butter
1 teaspoon of baking powder
1 cup of all purpose flour
8 oz cream cheese
1 cup sugar
1 large container cool whip
1 pk instant vanilla pudding
1 pk instant chocolate pudding