Mom's Special Dessert
Crust
1 1/2 cup chopped pecans
1 1/2 sticks (3/4 cup) butter, softened
1 1/2 cups self-rising flour*
Mix and pat on bottom of a 9x13 baking dish. Bake at 400 degrees F. until golden brown, approx.12-15 minutes. Let cool.
Filling
1 8 oz. pkg. cream cheese, softened
1 cup powdered sugar
1 8 oz. carton of Cool Whip
Mix cream cheese and powdered sugar together until smooth. Fold in Cool Whip. Spread cream cheese mixture on top of cooled crust.
Pudding Layers
1 large pkg. (5 oz.) instant chocolate pudding
Prepare according to package directions for the pie filling and spread on top of cream cheese mixture.
1 large pkg. (5 oz.) instant vanilla pudding
Prepare according to pkg. directions for the pie filling and spread over chocolate pudding.
(mom uses part evaporated milk in the puddings)
Topping
1 8 oz. container of Cool Whip, if desired for topping
Spread more Cool Whip over top of vanilla pudding or wait and put a dollop of Cool Whip on top of each piece when serving.
Garnish with chocolate shavings and/or more chopped pecans, if desired.
Refrigerate until puddings are set and dessert is nice and cold. Cut into squares and serve.
Notes
Variations: Try different pudding flavors. Try different nuts in the crust.
*How to make self rising flour: 2 cups flour, 3 teaspoons baking powder, 1 teaspoon salt