This is John’s favorite dessert. So very yummy.
1 cup flour
1 stick butter, melted
1/2 cup chopped pecans
12 oz. carton Cool Whip (divided)
8 oz. cream cheese, softened
1 cup powdered sugar
2 small boxes Jello chocolate pudding
3 cups cold milk
First layer: Mix flour, butter and pecans and pat into bottom of 9×13 Pyrex dish. Bake 15 minutes at 375. Cool completely.
Second layer: Mix 1 cup Cool Whip, cream cheese, and powdered sugar with electric mixer until fluffy. Spread on cooled crust.
Third layer: Mix the pudding and milk for 2 minutes. Spread on top of previous layer.
Fourth layer: Spread with remaining Cool Whip.Refrigerate at least 4 hours.