1 ½ sticks butter
2 cups flour
2 cups crushed pecans, separated
1 8 oz. package cream cheese, room temperature
1 cup powdered sugar
12 oz. Cool Whip, divided
1 box milk chocolate instant pudding
1 box chocolate fudge instant pudding
3 cups milk
Heat oven to 350 degrees. Cut butter into flour to make
crumbly pastry dough. Add 1 cup crushed pecans. Press into two 8 or 9 inch pie
pans or a 9 x 13 casserole pan. Bake 15 minutes or until flour starts to brown.
Remove and cool.
Cream together cream cheese and powdered sugar. Add six oz.
of Cool Whip and beat until fluffy. Spread over crust bottom of both pies.
Blend together both pudding mixes with milk. Pour in on top
of the cream cheese mixture and allow to set.
Spread remaining Cool Whip over the top of both pies and
sprinkle with pecans.
Makes two pies.
This recipe is from the book Arkansas Pie, A Delicious Slice
of the Natural State by Kat Robinson.
You can experiment with various pudding flavors and mix in’s
that you stir into the various layers or use as toppings. I stirred toasted
coconut into the cream cheese layer and then mixed more toasted coconut with
the nuts for the topping.
This is basically the same thing as 4 Layer Delight in a different shape and with a slightly different pudding mixture.
This is basically the same thing as 4 Layer Delight in a different shape and with a slightly different pudding mixture.
