Desserts
Crust:
1 cup chopped pecans
1 cup flour
1/2 cup butter
Filling:
8 ounces cream cheese
1 cup icing sugar
1 cup cool whip (large size)
Pudding:
1 pkg. instant chocolate pudding
1 pkg. instant vanilla or 2 butterscotch
3 cups milk
Crust: Mix and spread pecans, flour and butter in a 9X13-inch square pan. Bake for 20 to 25 minutes at 350F.
Filling: Mix and spread cream cheese, 1 cup icing sugar, 1 cup cool whip over cooled crust.
Pudding; Mix vanilla and chocolate pudding with 3 cups cold milk, beat until thickened and spread over filling.
Then spread the rest of the cool whip over the dessert and garnish with shaved chocolate on top. Refrigerate for several hours or make the night before.