Texas Yum Yum Cake
- 1 stick margarine
- 1 c. flour
- 1 c. nuts
- 1 (9 oz.) carton Cool Whip
- 8 oz. cream cheese
- 1 c. 10x sugar
- 1 tsp. vanilla
- 1 box vanilla instant pudding
- 1 box chocolate instant pudding
- 3 c. milk
- Blend together first three ingredients with pastry blender. Pat into large Pyrex dish, 13 x 9 x 2-inches.
- Bake at 350u0b0 for 25 minutes.
- Cool.
- Mix together 1 cup Cool Whip, cream cheese, sugar and vanilla.
- Spread on cooled crust.
- Mix vanilla pudding and 1 1/2 cups milk.
- Spread on top of cream mixture.
- Mix chocolate pudding and 1 1/2 cups milk.
- Spread on top of vanilla pudding. Spread remainder of Cool Whip on top of mixture.
- Sprinkle with toasted pecans and one small Hershey bar, curled.
- Place in refrigerator.
margarine, flour, nuts, cream cheese, sugar, vanilla, vanilla instant pudding, chocolate instant pudding, milk
Taken from www.cookbooks.com/Recipe-Details.aspx?id=148565 (may not work)