Total Time
2hrs 50mins
Prep 2 hrs 30 mins
Cook 20 mins

This recipe came from Emily Hutchinson


  1. Cut the flour and butter together. Mix the brown sugar and pecans in and press into a 9 x 13 pan. Bake 20 min or until golden brown. Let cool.
  2. Mix the cool whip, powdered sugar and cream cheese and spread over cooled crust.
  3. Then mix the pudding mixes and milk together till it starts to thicken and then pour over the cream cheese mixture. Refrigerate until set or at least 2 hours. Top with cool whip before serving.