"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pudding Dessert Recipe

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This recipe for Pudding Dessert, by , is from The MD Imaging, Inc. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Pauline
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pie Crust:
1c flout
1 cube soften butter
1/2 c chopped pecans

Filling:
8oz cream cheese
1 c powdered sugar
1 c cool whip

Pudding:
2 small packages instant pudding (any flavor)
2 1/2 c milk

Directions:
Directions:
Pie crust: mix flour, butter and pecans together with a fork and pat down into an ungreased 9x13 baking dish. Bake for 15 minutes at 350 degrees. LET COOL COMPLETELY.

Filling: beat together cream cheese, powdered sugar, and cool whip. Spread evenly over COOL pie crust

Pudding: beat together both pudding packs and milk for 2 minutes. My favorite is butterscotch. Spread evenly over cream cheese filling.

Spread the rest of the cool whip over the pudding and sprinkle the top with 1/2 cup chopped pecans. Refrigerate.

Personal Notes:
Personal Notes:
This one was always a staple at a family picnic or a church pot luck for my grandma. You can get very creative with this recipe. Change the flavor of the pudding and add fresh fruit. Enjoy.

 

 

 

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