1 1/2 cups all-purpose flour
1/2 cup stick margarine, melted
3/4 cup pecans, chopped
1 1/2 cups powdered sugar
8 oz. cream cheese, softened
4 to 5 Tbsp. Cool Whip
1 (6 ounce) package instant chocolate pudding and pie filling mix
1 teaspoon vanilla extract
1 (8 oz.) container Cool Whip
For the Crust:
Combine flour, margarine and chopped pecans. Press mixture into bottom of a 9-inch pie plate and bake until slightly browned at 350 degrees F (180 C). Remove from oven and let cool.
Combine well, the powdered sugar, cream cheese and Cool Whip. Spread over cooled crust.
Make pudding mix following instructions on package. Mix in vanilla and spread over first layer.
Top second layer with the 8 oz. Cool Whip.
Refrigerate until time to serve.
Makes 8 servings.
Source: My Mother Ruby Taylor's Collection
Submitted By: Wesley Taylor
Date: August 24, 2004