1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
Chrissi O'Callaghan Chrissi_OCallaghan - May 8, 2013
How long do I bake the crust for?
Dorothy Whitlock hairlessinclio - Jun 12, 2013
Where are the instructions ????
Brandi Jackson BrandiKeslerJackson - Jun 13, 2013
Go to Karen's Kreative Cooking for full instructions.
Renee Pritchett crprit - Jun 13, 2013
Here are the instructions, based on a similar recipe I have:
Mix the flour, sugar, butter (not melted) & pecans with pastry cutter until it resembles fine crumbs. Press into a 9x13 pan and bake at 350 for 15 min., then cool. Mix cream cheese, 1 c. cool whip and powdered sugar. Spread over cooled crust. Mix pudding mix and milk until thick, about 2 min. Spread over cream cheese mixture. Top with remaining cool whip. I imagine this would be good with some toasted coconut sprinkled on top.
(I love to use chocolate pudding in place of the coconut cream. Any flavor of pudding mix you like can be substituted.)