Tinfoil Chef

Ever have one of those desserts that you or your family aren’t really sure about, only to find out that it’s a raging success that you just can’t get enough of? Well, this is one that strikes me as being that kind of thing. I say that because when I first looked it over I thought “hrm.. ok, it looks ok but it ain’t all that.”. Then the more I looked it over the better it looks until now I’m pretty certain that it’s a good idea to make more than one batch of this to make sure you have enough otherwise checking free life insurance rates at Wholesale Insurance might be a good idea just in case you get caught in the stampeded when people find out there is only just so much available.

Cream 2 sticks of butter together with 2 cups of flour. Add a cup of chopped pecans and press with a wet spoon into a 9 x 13 x 2 pan. Bake the crust at 350 degrees for 25 to 30 minutes.

When the crust is done, cream together an 8oz package of cream cheese and a cup of powdered sugar. Add a cup of Cool Whip and mix it in. Spread the mixture over the baked crust.

Put this into the refrigerator to set while you prepare 2 instant chocolate pudding mixes with 3 cups of milk. Pour that over the second layer and allow it to set. Spread a thin layer of Cool Whip on top and sprinkle with chopped pecans.

2 cups all purpose flour

2 sticks butter at room temperature

1 cup chopped pecans

1 8 oz. package of cream cheese

1 cup Cool Whip

1 cup powdered sugar

2 instant chocolate pudding mixes

3 cups milk

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