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AUNT PAT'S 4-LAYER DESSERT First Layer: 1/2 c. flour 1 c. chopped pecans 1 1/2 sticks butter (melted) Mix ingredients together, pat onto bottom of ungreased pyrex pan, and bake for 20 minutes at 350 degrees. Second Layer: 8 oz. cream cheese (softened) 1 c. powdered sugar 1 c. Cool Whip Beat the cream cheese and powdered sugar well, then add the Cool Whip. Spread on the first layer once it has cooled. Third Layer: 2 regular pkgs. chocalate pudding (instant) Mix the pudding by directions on box with four cups of milk. Spread on top of second layer. Fourth Layer: Spread remaining Cool Whip (there should be plenty left over) on top of pudding and sprinkle with finely chopped pecans. Refrigerate for one to two hours. Serves 8. |