Re: Cool Whip
Chocolate Cheese Pudding Pie
Crust
1 1/2 cups flour
3/4 cup chopped pecans
3/4 cup butter
Filling
1 (6 ounce) package instant chocolate pudding mix
3 cups milk
1 cup sugar
16 ounces Cool Whip Topping
8 ounces cream cheese
1/2-1 cup pecan pieces (for topping)
1. Soften butter at room temperature. Cut in flour and pecans until crumbly and press into a 9x13 inch pan, covering the bottom. Bake at 350 degrees for 20 minutes.
2. Using milk, prepare chocolate pudding as directed on package and let it set while you prepare next layer.
3. With a mixer, combine sugar and cream cheese. Fold in half of Cool Whip.
4. Pour into crust. Top with chocolate pudding.
5. Top with remaining Cool Whip topping.
6. Sprinkle with pecans pieces. Refrigerate several hours before serving.
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