Parisian Pudding Pie
- 1 c. flour
- 1 c. chopped pecans
- 1 stick margarine, melted
- 1/4 c. brown sugar, packed
- 1 (8 oz.) pkg. cream cheese at room temperature
- 3 c. Cool Whip or whipped topping
- 1 c. confectioners sugar
- 1 (3 1/2 oz.) pkg. vanilla instant pudding mix
- 1 (3 1/2 oz.) pkg. chocolate instant pudding mix
- 3 1/2 c. milk
- Combine flour, 3/4 cup pecans, margarine and brown sugar.
- Pat in bottom of lightly greased 9 x 13-inch dish.
- Bake at 350u0b0 for 20 minutes.
- Cool.
- Combine cream cheese, 1 cup Cool Whip and confectioners sugar.
- Spoon over cooled crust.
- Combine vanilla and chocolate pudding mixes with milk; beat until thick.
- Spread over second layer.
- Cover with 2 cups Cool Whip.
- Sprinkle with remaining chopped pecans.
- Refrigerate for several hours before serving.
flour, pecans, margarine, brown sugar, cream cheese, confectioners sugar, vanilla instant pudding mix, chocolate instant pudding, milk
Taken from www.cookbooks.com/Recipe-Details.aspx?id=600284 (may not work)