Cathie's Dessert

Cathie’s Dessert

Cathie’s Dessert

Preheat oven to 350 degrees.

For crust:
1 c. flour
1/2 c. melted margarine
1/2 c. crushed fine pecans

Melt margarine in 9×13 glass pan; add flour and pecans.  Stretch out in pan using back of a wooden spoon.  Bake 350 degrees for 15 minutes or until lightly browned.

For layers:
2 packages (3 5/8 oz.) chocolate cook-type pudding (can use butterscotch)
3 1/2 c. milk
8 oz. Philadelphia cream cheese
1 c. powdered sugar
8 oz. container Cool Whip
Hershey Bar

While baking, mix 2 pkg pudding with 3 1/2 c. milk.  Cook per pudding directions. Let cool – stir occasionally. Set aside.

In mixing bowl, mix together cream cheese and powdered sugar.  Then FOLD in 1 c. Cool Whip.

When crust is fully cooled, spread cream cheese mixture on crust. Then spread cooled pudding on top of cream cheese layer. Then spread the rest of 8 oz. container of Cool Whip.  Top with shaved Hershey Bar (The Douglas County Mother uses a potato peeler).

Cover with Saran Wrap and refrigerate.

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