Barbara Rossner Casey gave me this recipe in 1985. She had brought it to a potluck dinner, I don't remember where. She wrote it on the back of a bank deposit slip and I pasted it in my recipe scrapbook for safekeeping. It was delicious with Butter Pecan Pudding, but I have used it with many other flavors, including Chocolate and this year with limited edition Pumpkin Pudding. The one thing that I have learned is to be sure and coat the pan well with a cooking spray and not to overbake the crust. I try to pull it from the oven before it turns brown.
Crust
Mix:
1 c. flour
1 c. powdered sugar
1 stick (soft) margarine - I use butter
1 c. nuts, chopped
spread in well-greased 11 x 13 baking dish and bake for 15 min. @ 350. Cool completely before adding toppings.
Next Layer
Mix & Spread on Cooled Crust:
1 - 8 oz. pkg. cream cheese
1/2 c. powdered sugar
1/2 of large carton of Cool Whip
Pudding Layer
3 c. milk
2 small pkgs. butter pecan instant pudding
Mix until completely thickened and spread on cream cheese mixture
TOP with remaining cool whip & garnish with nuts. Refrigerate 3- hrs.
