Cream Cheese Pudding Dessert

• 1 1/2 c. graham cracker crumbs
• 1/2 c. sugar
• 1/2 c. butter, melted
• 1 (8 oz.) pkg. cream cheese, softened
• 2 1/2 c. plus 2 Tbsp. milk
• 8 oz. Cool Whip, thawed
• 1 (6 serving size) pkg. chocolate instant pudding
• 1 c. chopped pecans

1. Combine crumbs, 1/4 cup sugar and butter; mix well.
2. Press firmly into bottom of 13 x 9-inch pan.
3. Chill 15 minutes.
4. Combine cream cheese, remaining sugar and 2 tablespoons of milk in medium bowl.
5. With electric mixer at medium speed, beat until smooth. Fold in 1 3/4 cups of the Cool Whip.
6. Spread over crust.
7. Layer with pecans.
8. Pour remaining milk into bowl.
9. Add pudding mix. Mix with electric mixer on low speed until well blended or 1 to 2 minutes.
10. Pour over pecan layer in pan.
11. Spread remaining Cool Whip over pudding.
12. Chill several hours or may freeze.

graham cracker crumbs, sugar, butter, cream cheese, milk, chocolate instant pudding, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032358 (may not work)