Ingredients
- 1 graham cracker pie crust
- 2 3 oz packages cream cheese softened
- 1/2 - 3/4 cup powdered sugar
- 1/4 cup pecans chopped
- 1/3 cup instant dry chocolate pudding mix
- 1/4 cup instant dry vanilla pudding mix
- 2 cups milk
- 8 oz tub Cool Whip topping
- 1 cup pecan halves
Servings: pieces
Instructions
- Beat softened cream cheese with powdered sugar until smooth.
- Spread cream cheese mixture onto bottom of crust. Sprinkle with chopped nuts.
- In large bowl, beat the pudding mixes with the milk at low speed for 2 minutes.
- Pour this over the cream cheese layer in the pie crust.
- Cover, and refrigerate 3-4 hours.
- Top with Cool Whip, then sprinkle with the pecan halves.
Recipe Notes
Jackie Spotts, Mountain Home
Recipe Credits:
Jackie Spotts, Mountain Home
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