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Heavenly

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Dubird

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From my mom. Awesome dessert!

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1st layer:

1/2 cup of soft oleo (which is another name for margerine)

1 cup flour

1 cup chopped pecans

Mix together until the margerine is absorbed and the mix is crumbly. Press into a 13 X 9 pan and bake at 350 degrees for about 10-15 minutes. It won't look much different, just a little dryer, but don't go longer than 20 minutes or it'll burn! Cool down completly before adding second layer.

2nd layer:

8oz cream cheese (soft)

1 cup powdered sugar

6 oz of Cool Whip

Mix cream cheese and powdered sugar in mixer. Best to do this step by putting the cream cheese in and blending the powdered sugar a little at time until it's smooth. Blend in the Cool Whip. Spread over cool crust.

3rd layer:

1 small instant pudding (Chocolate)

1 small instant pudding (Vanilla)

3 cups of cold milk

Mix all of the above until smooth and spread over the cream cheese layer.

4th layer:

Spread the remaining Cool Whip over 3rd layer (about 6oz, enough to cover decently). Chill for one hour. For extra flair, grate a little bit of a Hershey's bar over the top for decoration.


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4 Comments


Do you think it'd taste decent on a premade pie crust instead of using the pecan mix layer? *has a premade pie crust with nothing to put in it* ^_^;

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i dunno, never tried that.....you'd have to adjust the recipie though....

if you have premade pie crust, roll it out flat, cut it into strips, spread a little butter on each one then top with cinnamon and sugar....and bake until golden....oh man, that it soooooooo good!

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