Ingredients
First Layer:
1 1/2 cups flour
1/2-3/4 cup chopped pecans
1 1/2 sticks oleo or butter
Second Layer:
1 pkg cream cheese
1 1/2 cups powdered sugar
1 cup Cool Whip
Third Layer:
1 small pkg instant chocolate pudding mix
1 small pkg vanilla instant pudding mix
3 cups milk
Fourth Layer:
1 large container of Cool Whip (less the one cup used in 2nd layer)
Preparation
Preheat oven to 350 degrees.
1st Layer: Melt butter and mix together with flour and nuts. Press into bottom of 13" x 9" Pyrex dish. Bake until brown. Cool completely.
2nd layer: Mix ingredients together well and spoon onto crust.
3rd Layer: Mix pudding according to instructions and pour over cream cheese mixture.
4th Layer: Spread Cool Whip over the pudding layer and sprinkle chopped nuts on top.
*For Butterscotch flavoring, use two small pkgs of Butterscotch instant pudding and put grated Heath Candy Bar on top.
