From My Kitchen To Yours



for the crust
1 cup all purpose flour
1 cup chopped pecans
1/2 cup melted butter
cheesecake layer
8 ounces cream cheese
8 ounces cool whip
1 cup powdered sugar
pudding layer
1 box instant chocolate pudding (4 serving size)
1 box instant vanilla pudding (4 serving size)
3 cups milk
additional 8 ounce cool whip for topping


Combine crust ingredients and press into a 9×13 baking pan. Don’t worry if there are holes in the crust.
Bake in a 350 degree oven for 18-20 minutes. Lett cool completely.
Cheesecake layer-Beat together cream cheese, and sugar then stir in cool whip until smooth. Spread evenly over crust.
Pudding layer-combine both pudding mixes with milk and whisk until combined then stir for an additional 2 minutes until thickened. Spread over cheesecake layer.
Top with additional cool whip.
Refrigerate until ready to serve.