Recipe courtesy of Pam's Midwest Kitchen Korner


Bottom layer:

Preheat oven to 350 degrees.

1½ cups flour

¼ cup chopped pecans, plus more for garnish

1½ sticks butter, softened

Mix all 3 ingredients, spread in 13” x 9” pan.

Bake for 20-30 minutes until golden.


(Can be refrigerated overnight.)

Second layer:

1 (8-ounce) package cream cheese, softened

1 teaspoon vanilla 

1 cup powdered sugar

1 (9-ounce) Cool Whip, divided

Using electric mixer, blend cream cheese, vanilla, sugar, and 1 cup Cool Whip.

Spread over first layer.

Place in refrigerator and let set 1 hour or overnight.

Third layer:

2 small boxes instant chocolate pudding

3 cups cold milk

Mix pudding with milk.

Beat until dissolved and spread over second layer.

Top layer:

Spread with remaining Cool Whip.

Scatter ½ cup chopped pecans over all for garnish.

Cover and refrigerate for several hours.