- ½ cup (1 stick) butter, softened
- 1 cup flour
- 1 cup chopped pecans
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 1 to 1½ cups Cool Whip
- 1 tsp vanilla extract
- Homemade chocolate pudding-recipe on the blog
- Combine butter, flour, and pecans together and press into a 9 x 13 inch baking pan. Bake at 350 for 15 minutes, then cool.
- Combine cream cheese, powdered sugar, 1 to 1½ cups Cool Whip, and vanilla extract together. Pour over cooled crust.
- Make chocolate pudding. Pour over cream cheese layer.
- Top pudding layer with Cool Whip or homemade whipped cream. I prefer homemade whipped cream.
Garnish with Hershey's chocolate bar shavings or heath chips for decoration if you want. Chill and keep refrigerated.
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