Total Time
Prep 15 mins
Cook 15 mins

One of my favorite desserts---a real comfort food. My Grandma made this for most family get-togethers and this is her recipe. A great dessert to bring for a buffet meal or potluck. Cook time does not include time to let the dessert chill and set in the refridgerator.

Ingredients Nutrition


  1. For crust: Mix flour and softened butter.
  2. Add pecans and mixture should be crumbly and a bit dry.
  3. Press into a 9X13 greased pan and bake at 325 for 10-15 minutes until very lightly brown.
  4. Let cool.
  5. Mix 2 packages of pudding with 3 cups milk.
  6. Let set.
  7. Mix together 8 oz.
  8. cream cheese, sugar, and 1 tablespoon milk.
  9. Fold in 1 cup cool whip and spread mixture onto cooled crust.
  10. Add pudding for the next layer and spread evenly over cream cheese layer.
  11. Add remaining cool whip on top and chill before serving for at least 2 hours.
Most Helpful

This is an old family favorite that my grandma always made for holidays and everyone loves it. It is so light and refreshing. I made it with walnuts instead of pecans and lemon pudding instead of vanilla. I chopped the nuts very fine and sprinkled some extra chopped walnuts on top and it looked so pretty. I cut it into 24 squares. Another reviewer said it was sloppy; you have to make sure you let the pudding set first before spreading it on. And the cool whip has to be nice and soft. I didn't allow the 2 hour chill time at the end but just stuck it in the freezer for 20 minutes and it was perfect. My guests all loved it and were so excited when I sent some home with them.

kllywlmt January 31, 2014

I made this recipe yesterday for a potluck. I am not sure what went wrong. The pudding never really set. By the time I added the cool whip on top, the pudding wanted to swirl into the topping. When I arrived at my destination. The dessert was very soupy. I respread the topping and refrigerated again for over 2 hrs. I then tasted and did not like the cookie texture. So, my friends thought we should put in the freezer. This helped a little. Freezing did help the cookie bottom somehow. But as the dessert sat out it became soupy again. Today I tasted the left-overs and I think its good. It just dosen't look pretty.

Kainoa July 05, 2004

Easy to make, hubby loved it. Was a great addition to our July 4th get together.

Debbie McCormick July 08, 2003