Recipe by Monica in PA
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.
Top Review by kllywlmt
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.
- 236.59 ml flour
- 118.29 ml chopped pecans
- 118.29 ml butter
- 2 (198.44 g) package French vanilla pudding mix
- 709.77 ml milk
- 236.59 ml powdered sugar
- 226.79 g cream cheese, room temp
- 14.79 ml milk
- 1 container Cool Whip
Directions See How It's Made
- For crust: Mix flour and softened butter.
- Add pecans and mixture should be crumbly and a bit dry.
- Press into a 9X13 greased pan and bake at 325 for 10-15 minutes until very lightly brown.
- Let cool.
- Mix 2 packages of pudding with 3 cups milk.
- Let set.
- Mix together 8 oz.
- cream cheese, sugar, and 1 tablespoon milk.
- Fold in 1 cup cool whip and spread mixture onto cooled crust.
- Add pudding for the next layer and spread evenly over cream cheese layer.
- Add remaining cool whip on top and chill before serving for at least 2 hours.