Thelma’S Dilemma

• FOR THE CRUST:
• 1 stick Butter, Softened
• 1-1/4 cup Flour
• 1/3 cups Powdered Sugar
• 1/2 cups Chopped Pecans
• _____
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese
• 1 cup Powdered Sugar
• 1 container (16 Oz. Container) Cool Whip, Divided
• 2 packages (3.4 Oz. Package) Cook And Serve Chocolate Pudding (not Instant)
• 4 cups Milk
• 1/2 cups Chopped Pecans

1. Crust: Combine butter, flour and powdered sugar. Mix until mealy and add 1/2 cup pecans. Press into an ungreased 9 x 13 pan and bake at 375 degrees for 20 minutes. Let cool.
2. Filling: Mix cream cheese, powdered sugar and half of the Cool Whip until creamy. Spread over cooled crust. Refrigerate for 1 hour. Mix the chocolate pudding with milk and cook according to package directions. Cool for 5 minutes and pour over the cream cheese mixture. Top with remaining Cool Whip and sprinkle with chopped pecans. Refrigerate until served.

butter, flour, powdered sugar, pecans, filling, weight cream cheese, powdered sugar, milk, pecans

Taken from tastykitchen.com/recipes/desserts/thelmae28099s-dilemma/ (may not work)