chocolate heavenly delight
1 c. flour
1 cube butter
1/2 c. pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip (additional Cool Whip to top dessert)
2 sm. pkg. instant chocolate pudding
3 c. milk
Press flour, butter and pecans into 9 by 13 inch pan and
bake
15 minutes at 350 degrees. Cool.
Blend with mixer: cream cheese and powdered sugar. Fold in
1
cup Cool Whip and spread over cooled crust. Mix pudding
with
milk as directed on pudding package. Spread pudding layer
over
the cream cheese layer. Top this with Cool Whip. This can
also
be topped with grated chocolate or chopped nuts.
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