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Рецепт Chocolate Pudding Cheese Cake

by CookEatShare Cookbook

Ингредиенты

1/4 pound butter 1 c. unsifted flour 1/2 c. pecans, minced 1 (8 ounce) pkg. cream cheese 1 c. Cold Whip (9 ounce), save the rest

1 c. sifted powdered sugar 1 sm. pkg. vanilla instant pudding 1 sm. pkg. chocolate instant pudding 2 c. cool lowfat milk 1 (2 ounce) Hershey bar, grated

Инструкции

1. Preheat oven to 350 degrees. Mix butter, flour and pecans. Press into a 7 x 11 inch Pyrex pan. Bake 20 min. Cool completely. Mix cream cheese, Cool Whip and powdered sugar. Spread over crust. Chill. Blend both puddings with lowfat milk till stiff. Spread over cream cheese mix. Put remaining Cool Whip over puddings. Cover with Hershey bar. Cover and freeze. Keeps well in freezer for 2 weeks. Remove 1 hour before serving. Serves 10.

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