Nila Meyer Barros
Kansas City, Missouri
1 c. flour
1 c. pecans, chopped
1/2 c. margarine
8 oz. pkg cream cheese
1 c. powdered sugar
12 oz. Cool Whip
1 sm. instant chocolate pudding
1 sm. instant vanilla pudding
2 c. cold milk
Preheat oven to 350°. Mix together flour, pecans and margarine until crumbly. Pat into 9×13 baking dishl bake 15 minutes. Cool completely. Cream together cream cheese and powdered sugar. Stir in 1 cup Cool Whip and spread over cooled crust. Whip pudding mixes and milk together until thickened and spread over cream cheese layer. Spread remaining Cool Whip on top. Chill well before serving.
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