"texpat" > wrote in message
news:mlTnd.69321$EZ.18550@okepread07...
> If a friend could bake the crust of this dessert for you the day before,
> the rest of it is no-bake and it's very good.
>
> 1/2 C. butter
> 1 C. flour
> 1 C. chopped pecans
> 8 oz. cream cheese, softened
> 1 C. whipped topping
> 1 C. confectioner's sugar
> 1 small pkg. EACH chocolate and vanilla instant pudding mixes
> 3 C. milk
> 2 C. whipped topping
>
> Melt butter (or margarine) in 9 X 13 baking dish in oven at 350. Mix in
> flour and pecans; press firmly into dish. Bake for 20 minutes. Cool
> completely. THIS IS IMPORTANT. If it's not completely cool when you add
> the rest of this, it'll tear apart. I usually make it the day before, or
> at least 4-6 hours before.
>
> Blend cream cheese, 1 C. whipped topping and powdered sugar. Spread over
> cooled crust. Combine pudding mixes and milk. Beat at medium speed for 1-2
> minutes or until thickened. Spread over cream cheese layer. Add layer of 2
> C. whipped topping. Garnish with shaved chocolate. Chill until serving
> time. 24 servings.
>
> ====================<snip>

Actually, if she made a graham cracker crust - there wouldn't be any baking
at all!

Cyndi