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Instructions |
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Melt margarine and blend into flour until crumbly. Add pecans. Press into bottom of 9 x 13 pan. Bake at 350 degrees until light brown. (About 12 minutes).
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Blend cream cheese and sugar fold in large container of Cool Whip. Spread on cool crust.
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Mix pudding according to package directions (using 1 cup less milk for each box than called for on package). Spread on top of cream cheese layer.
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Top with 1 small Cool Whip and sprinkle with chopped toasted pecans. Chill for several hours.
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Originally Submitted
12/8/2007
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