Ingredients
– 24 ounces Cream cheese
– 6This is my favorite! Rich and creamy.
– 2 1/4 cups all-purpose flour
– 1 small box instant chocolate pudding
– 1/4 cup Amaretto liqueur or [ almond extract.1 small box instant chocolate pudding1 small box instant vanilla pudding3 cups whole milk1 large container cool whip1 milk chocolate shavings
– 1 small box instant vanilla pudding
– 1 milk chocolate shavings
– 5Shave milk chocolate over the top. Let set for 8 hours for the best flavor.
– 1 large container cool whip
– 2Filling: Blend cream cheese sugar,liqueur or extract. Fold in 1 cup cool whip or more if needed. Spread over cooled crust.
– 4Let set about 5 min. Spread 1 1/2 -2 cups cool whip over pudding mixture.
– 1 cup chopped pecans
– 1 cup powdered sugar
– 1 cup unsalted butter, room temperature
– 3 cups whole milk
– 3Beat puddings with milk until blended [low speed]. Pour over cheese mixture.
Preparation
Mix flour, powdered sugar butter and pecans together [cut butter in flour mixture with 2knives or pastry blender. Press mixture in bottom and sides of a 9×13″ pan or a 10″ pie plate.
Bake at 325 degrees for 25 min.Filling: Blend cream cheese sugar,liqueur or extract. Fold in 1 cup cool whip or more if needed.
Spread over cooled crust.Beat puddings with milk until blended [low speed].
Pour over cheese mixture.
Let set about 5 min.
Spread 1 1/2 -2 cups cool whip over pudding mixture.Shave milk chocolate over the top.
Let set for 8 hours for the best flavor.This is my favorite! Rich and creamy.
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