Bottom layer:
1 cup unsifted flour
1/2 cup (1 stick) butter or margarine, softened
1 cup finely chopped pecans
Middle layer:
1 8-ounce package cream cheese, softened
1 cup sugar
1 8-ounce carton frozen non-dairy whipped topping, thawed and divided
Top layer:
1 large (5.1 ounce) package instant vanilla pudding mix
1 large (5.1 ounce) package instant chocolate pudding mix
3 cups cold milk
Make bottom layer by mixing together ingredients until crumb-like Press mixture into a greased 13-by-9-inch pan. Bake in preheated 350-degree oven 15 to 20 minutes until lightly golden. Cool.
Make middle layer by beating cream cheese with sugar until smooth. Fold in half of whipped topping. Spread mixture over cooled crust.
Make top layer by beating milk into mixes until smooth and thickened. Spread over middle layer.
Spread remaining whipped topping over top. A grated chocolate bar can be sprinkled over top, if desired. Cover and refrigerate overnight. Serves 16.
Note: The whipped topping left for the top layer seems a little skimpy. Spread it lightly, in swirls, letting some chocolate show through. Looks -- and is -- good.
Sunday, August 22, 1999
