This layered dessert is sweet and delicious. If you like chocolate and a rich shortbread, add some whip and this one's a winner. Aunt Bernie (my great aunt, Ann Nagle Chapin) brought this to our family picnics for years - we love it!
Make It!
For the shortbread crust:
1 stick 1/2 cup salted butter, softened
1/2 c. chopped pecans
1- 1/2 cups all-purpose flour
Mix together and pat into a 9x 13 baking dish. Bake 20 minutes until gold @ 325°. Cool for 10 min.
1 c. powdered sugar1 medium Cool Whip
1 - 8 oz. cream cheese, softened
Mix together and spread carefully over crust so as not to break. Cool 20 min. in frig.
2 - 4 1/2 oz. each instant chocolate pudding mix*
3 cups milk
Mix together and spread over cream cheese mixture.
1 med. Cool Whip
1/2 c. chopped pecans
Spread Cool Whip on top & sprinkle with more pecans. Refrigerate 'til firm.
*Can also use lemon, butterscotch, etc.
