Ingrients & Directions


1 c Butter
1 1/2 c Chopped pecans
1 c Confectioners sugar
3 pk Instant chocolate pudding
2 c Flour
8 oz Cream cheese
3 c Whipped topping
3 c Milk

Melt butter; stir in flour and 1 c of the nuts. Continue stirring
until a thick paste is formed, with no flour lumps. Press into
bottom of a 13×10 baking pan and bake 15 min at 375F. Cool. Prepare
first layer of filling by combining cream cheese, sugar, and 1 c
whipped topping. Beat with electric mixer at med speed for 2-3 min.
Spoon into cooled crust, then smooth with spatula. Combine pudding
and milk in the mixing bowl used for the first filling. Beat well,
then pour over the cream cheese layer. As soon as the chocolate layer
firms up a bit, spoon on more whipped topping, smoothing and adding
until there is an additional 1/2″ layer above the chocolate.
Sprinkle with remaining pecans and chill for at least 3 hours. From
the Pipe Dream Restaurant, Willington, CT

Yields
15 servings

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