Crust:
1 c flour
1/2 c butter
2Tbs Sugar
chopped pecans
Combined. Press into bottom of glass pan. Cook at 350* until brown. (10-15 min). Cool
Cream Filling:
1 1/2 pkg cream cheese
1 large tub of Cool Whip
1 1/2 c powdered sugar
Whip the cream cheese until it is fluffy and smooth. Add all ingredients other ingredients to cream cheese. Add on top of the cooled crust.
Pudding Topping:
2 pkg chocolate pudding
Top with cool whip and toasted coconut or mini chocolate chips and pecans. Refrigerate to set for a few hours.
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