This recipe has been in the family for a very long time. I think I initially got the recipe from my sister-in-law, Linda. I suppose the trick when serving this is to make sure it's at the right temperature. A good idea is to pull it out of the freezer when you sit down at the table for the meal. That way, it won't be too hard when dessert time comes!
Crust: 1 1/2 sticks softened butter
1 1/2 C flour
1 1/2 C chopped pecans
Mix pastry, then pad into bottom of pan. Bake at 325F for 45 minutes, then cool completely.
Blend 8 oz cream cheese, 1 C sugar and 1/2 large tub of Cool Whip. Spread mixture on cool crust and freeze for at least 30 minutes.
Mix 2 packages of instant chocolate pudding (per box instructions.) Spread on top of cream cheese mixture. Freeze. Spread the remaining Cool Whip on top of pudding and garnish with chopped pecans on top.
Freeze.
(Picture to come...)
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