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Four Layer Dessert

I originally got this recipe from Karen Gains (my best friend Sherry's Mom) when I worked with Karen at ConAgra Foods 1986. Since then you can find it any where. I know Audra Splean made it also for her family and called it something else.

Prep
Cook
Serves 15people
Ingredients
1
st Layer
1
cup Flour
1/2
cup Pecans finely chopped
1/2
cup Melted Butter
2
nd Layer
1
(8 oz) Block of cream cheese softened
1
cup Powered sugar
1/2
of an 8oz container of Cool Whip or 1/2 of batch of homemade whipped cream
3
rd Layer
1
large box 5.9oz instant chocolate pudding (you can sub and pudding you like)
4
th Layer
add the rest of the cool whip to the top and a sprinkles of chocolate
Directions
1.
Preheat oven to 350 degrees.
2.
For the 1st Layer: Combine flour, pecans, and butter and press evenly into a 9X13 pan. Bake at 350 degrees for 15 minutes. Cool completely.
3.
For the 2nd Layer: Mix cream cheese and powdered sugar with an electric mixer until light and fluffy. Fold in whipped cream. Spread over pecan shortbread crust and store in the fridge while you make the next layer.
4.
For the 3rd Layer: Make pudding according to package directions. Pour over cream cheese layer.
5.
For the 4th Layer: Spread remaining half of Cool Whip or fresh whipped cream over the pudding layer. Garnish with chocolate shavings if desired. Store in fridge.

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