Category : Desserts
Author : KarolineB
Hits : 5667
Date : 10/02/2001
1 cup all-purpose flour 1/2 cup chopped pecans 1/2 cup (1 stick) of margarine or butter 1 8 oz package of cream cheese 1 cup confectionary sugar 1 cup Cool Whip 1 cup of peanut butter 1 small box of instant cocolate pudding 1 small box of instant vanilla pudding 2-1/2 cups of milk Cool Whip ( as much as desired ) chopped pecans ( optional ) cherries (optional )
Preheat oven to 350 F and spray a 13 inch by 9 inch pan lightly with Pam. Mix flour, 1/2 cup chopped pecans, and the margarine by hand until well blended. Press the dough into the pan and bake for 20 minutes or until a light golden brown. Let cool before adding any other layers. Mix the cream cheese, confectionary sugar, and 1 cup of Cool Whip together until well blended and smooth. Spread on top of the cooled crust. Spread the peanut butter on top of the first layer. Mix the chocolate pudding, vanilla pudding and milk (this is how much the boxes of pudding calls for) until thick. Spread on top of the second layer. Spread Cool Whip on top of the third layer (I usually use what remains of a medium container of Cool Whip ) as you desire. If you desire, sprinkle more chopped nuts and cherries onto the top of the dessert. Chill. If you want you can eat it right away, but after you cut your slices, place the remaining dessert in the refrigerator so that the Cool Whip won't melt.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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