Ingredients
1 stick oleo
1 cup flour
1/2 cup chopped pecans
8 ounces cream cheese
1 cup powdered sugar
1/2 container Cool Whip
2 small packs instant pudding
3 cups milk
Directions
Mix the oleo, flour and pecans. Press into a 9x13 pan. Bake in a preheated oven at 350 degrees for 20 minutes. Let cool.
Mix the cream cheese, powdered sugar, and Cool Whip and spread over the cooled crust.
In a medium to large bowl, mix the 2 small packs instant pudding and milk. Pour over the cream cheese and spread the remaining Cool Whip over the mixture.
Sprinkle the chopped pecans over the Cool Whip Cake.
1 stick oleo
1 cup flour
1/2 cup chopped pecans
8 ounces cream cheese
1 cup powdered sugar
1/2 container Cool Whip
2 small packs instant pudding
3 cups milk
Directions
Mix the oleo, flour and pecans. Press into a 9x13 pan. Bake in a preheated oven at 350 degrees for 20 minutes. Let cool.
Mix the cream cheese, powdered sugar, and Cool Whip and spread over the cooled crust.
In a medium to large bowl, mix the 2 small packs instant pudding and milk. Pour over the cream cheese and spread the remaining Cool Whip over the mixture.
Sprinkle the chopped pecans over the Cool Whip Cake.
