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Chocolate Cool Whip Dessert Recipe

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This recipe for Chocolate Cool Whip Dessert, by , is from The Keller/Cohee Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bette Cohee (Mimi)


1 c. flour
c. 10 X sugar
6 T. chilled butter, cut into small pieces
c. chopped pecans, toasted
cooking spray

1 c. 10 X sugar
8 ounces cream cheese
8 ounces cool whip
3 c. milk
2 small packages chocolate instant pudding mix

Preheat oven to 325.
Combine flour, 1/4 sugar, butter and mix with a pastry blender. Stir in pecans. Press into bottom of 9 X 13 pan which has been sprayed with pam. Bake 325 degrees for 25 minutes. cool.

Mix 1 cup sugar and cream cheese, beat with mixer. fold in 1/2 of cool whip. Spread over crust and place in refrigerator for 1 hour.
Combine milk and pudding mix; beat for 2 minutes. cover. refrigerate for 1 hour. Spread over the cream cheese and top with the rest of the cool whip. chill for approx 30 minutes more.
Top with chocolate shavings.

This can also be made with lemon pudding and topped with chopped nuts.




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