"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Janet's Louisiana Yummy Recipe

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This recipe for Janet's Louisiana Yummy, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terri Combs
Added: Wednesday, December 5, 2007


First Layer:
1 Cup Flour
1/2 Cup Margarine, melted
1/4 Cup Powdered Sugar
3/4 Cup Pecans, chopped
Dash of Salt
Second Layer:
8 oz. Cream Cheese, softened
1 Cup Powder Sugar, sifted
1 Cup Cool Whip
Third Layer:
1 Pkg. Vanilla Instant Pudding
1 Pkg. Chocolate Instant Pudding
Fourth Layer:
Remaining Cool Whip from 13-1/2 oz. Carton
Pecans, chopped

First layer: Mix ingredients and spread in 9X13 pan. Bake at 350 for 12 to 15 minutes. Cool.
Second layer: Beat cream cheese, add and beat sifted powdered sugar, Fold in Cool Whip.
Third layer: Mix puddings as directed, layer on second layer and refrigerate.
Fourth layer: Spread remaining Cool Whip onto third layer and sprinkle with finely chopped pecans. Refrigerate several hours before serving.

Preparation Time:
Preparation Time:
30 Minutes




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