From the kitchen of Kay Putano. There are numerous
variations of this recipe. Crusts made with crushed Nilla
wafers, crushed Oreos, graham crackers... Change the
flavor of the pudding to go with the crust... See
suggestions below.
1st Layer
2 c flour
1 c butter, softened
1 c chopped pecans
Mix together and press into the bottom of a 13 x 9 pan.
Bake @ 350 for 25 minutes. Cool.

2nd Layer
8 oz cream cheese, softened
1 c confectioner sugar
1 c Cool Whip (from a 12 oz container. The
remainder will be the 4th layer.)
Mix together and spread over cooled first layer.

3rd Layer
3 oz box chocolate pudding
3 oz box vanilla pudding
3 c milk
Mix together. Spread over 2nd layer.
Refrigerate until set.

4th Layer
Rest of Cool Whip

5th Layer
Coconut and chopped pecans
OR
Grated Hershey Candy Bars

Store in refrigerator.

Variations
Banana
Layer 1: 1/4 c butter, melted & 30 crushed Nilla wafer
cookies
Layer 3: Replace chocolate pudding with banana
Pineapple
Layer 2: Add 8 oz can crushed pineapple, drained
Layer 3: layer with sliced bananas and use 2
cheesecake pudding
Pistachio
Layer 1: 1/4 c butter, melted & 30 crushed Nilla wafer
cookies
Layer 3: Use 2 pistachio pudding
Lemon
Layer 3: Use 2 lemon pudding
Black Forest
Layer 1: 1/4 c butter, melted & 18 crushed Oreos
Layer 3: Cherry Pie Filling
Omit layers 4 & 5
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