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Instructions |
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Mix together flour, butter and pecans and press into 13x9 pan. Bake at 350 for 25 minutes. Cool.
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Blend together cream cheese, powdered sugar and one cup cool whip (reserve the remainder of cool whip for later) and spread on crust.
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Beat pudding and milk for 2 minutes and pour over cream cheese. Cover with the remainder of Cool Whip.
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Layer with 1 cup semi-sweet mini chocolate chips. Refrigerate for 24 hours.
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Originally Submitted
6/1/2011
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