1 c. chopped pecans (fine)
1 c. plain flour
1 8oz. pkg. cream cheese
1 c. sugar
3 c. milk
2 pkg. instant vanilla pudding
1 9oz. cool whip
Mix and press the first 3 item into 9 x 12 pan or 2 x 9 pan. Bake 20 min.
at 350 or until light brown. Let cool.
Beat 8oz. pkg. of cream cheese with 1 c. sugar - spread this over the
cooked crust. Mix 3 c. milk with 2
pkg. instant vanilla pudding. Fold in
1/2 carton 9oz. cool whip.
Spread this over the second layer. Put remainder of cool whip on top. Top
with slivered chocolate on any drained fresh fruit (pie cherries)
KEEP
REFRIGERATED.
Submitted by MOM