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Layer Dessert Recipe

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

Cheryl Nunn
Added: Monday, June 15, 2009


1 stick margarine
1 1/3 cups flour
1/2 cup chopped pecans
11 oz. cream cheese, softened
1 cup powdered sugar
1/2 large container Cool Whip (reserve other half)
2 small boxes instant chocolate pudding mixed with 3 cups milk

Mix crust ingredients and press into 9x13 glass pan. Bake 350 for 15 minutes. Cool.
Mix first layer ingredients and put on cooled crust. Mix pudding with milk and cover the first layer mixture. Cover the pudding mixture with the reserved cool whip. Chopped pecans may be sprinkled on top of this. Refrigerate. May be made several days ahead of time or freeze but must thaw some before serving.

Note: May use sugar free puddings; cut back on the powdered sugar and use some Sorbitol sweetener. May use lite Cool Whip.




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