1st layer:
1 stick Butter
1 c. Flour
1 c. Pecans, chopped
Mix together and press into 9x13 pan. Bake 20 mins. @ 350. Let cool.
2nd layer:
8 oz. Cream Cheese, softened
1 c. Powdered Sugar
1 to 1 ½ c. Cool Whip
Mix together and spread on top of baked/cooled crust.
3rd layer:
1 large box Instant Chocolate Pudding
2 ½ c. Milk
Beat until thickened then spread on top of 2nd layer.
4th layer:
1 large box Instant Vanilla Pudding
2 ½ c. Milk
Beat until thickened then spread on top of 3rd layer.
Top with remaining cool whip. (I usually buy the largest container of cool whip or 2 small ones.)
Optional: Top with chopped pecans and sprinkle with grated chocolate.
Refrigerate.
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