Ingredients
1 stick butter (melted)
1 c. flour
1/2 c. pecan pieces
1- 8 oz. box cream cheese
1 c. cool whip
1 c. powdered sugar
2 boxes chocolate instant pudding mix
1 tsp. vanilla
3 c. milk
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Large cypress tub — season sushi rice for parties and large batches
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Large cypress tub — season sushi rice for parties and large batches
You're reading one of recipes available free. Full library with Gastronome.
Mix butter, flour and pecans. Press into a 9 x 13 in. greased pan. Cover entire pan. Bake at 450 degrees until light brown. Cool in refrigerator. Mix cream cheese, cool whip, and powdered sugar. Spread over first layer. Mix pudding mix, vanilla and milk. Add to second layer. Cover with cool whip and chopped pecans.