Recipe - Dallas Dessert

1 Stick melted oleo
1 cup Flour
1 cup Chopped pecans
1 cup Cool Whip
8 ounce Cream cheese
1 cup Powdered sugar
1 tablespoon Vanilla
3 cup Milk
3 Regular boxes of any
flavored instant pudding
(chocolate is best)
Rest of the 9 oz. carton of
Cool Whip
1 Square chocolate
1 pack (3 oz) of cut or sliced up almonds

1. Mix: 1 stick melted oleo. Add: 1 cup flour, 1 cup chopped pecans. Spread
in a 9x13 inch cake pan and bake 20 mins. COOL.

2. Mix: 1 cup Cool Whip, 8 oz. cream cheese, 1 cup powdered sugar. Spread
over the first layer when baked.

3. Mix: 1 Tb. vanilla, 3 cups milk, 3 regular boxes of any flavored instant
pudding (chocolate is best). Spread over layer No. 2.

4. Spread the rest of the 9 oz. carton of Cool Whip on top of the pudding.

5. Shave 1 square chocolate over all then toast a 3 oz. pkg. of cut or sliced up
almonds and sprinkle on top. Chill 2 hours and serve. Rich!
Posted to BakeryShoppe Digest V1 #214 by "William & Evelyn Hall"
wchall@nevia.net on Sep 2, 1997