"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


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This recipe for CHOCOLATE DELIGHT, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Fazendine
Added: Wednesday, May 3, 2006



1 stick Butter, melted
1 C. Pecans, finely chopped
1 C. Flour
1 C. Cool Whip, thawed
1- 8oz. Cream Cheese, soft
1 C. powder Sugar
1 Lg. box Vanilla instant pudding mix
1 sm. box chocolate pudding mix
3 C. cold milk

Crust: Mix butter, pecans and flour, press into a 15 x 9 in. baking dish. Bake at 350% 15 - 20 minutes. Cool completely.
In a bowl combine cool whip, cream cheese and powdered sugar, mix until smooth. Spread onto crust.
In large bowl add both puddings and milk, stir until almost set. Spread on top of cool whip mixture.
Top with remaining cool whip. Garnish with chopped pecans, as desired.




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