The Pioneer Woman Tasty Kitchen
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Fun in a Pan

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Make someone happy!

Ingredients

  • ¾ cups Butter
  • 1-½ cup Flour
  • ½ cups Pecans, Chopped
  • 8 ounces, weight Light Cream Cheese
  • 1 cup Icing Sugar
  • 4 cups Cool Whip
  • 5-⅛ ounces, weight Package Instant Chocolate Pudding Mix
  • 5-⅛ ounces, weight Package Instant Vanilla Pudding Mix
  • 5 cups Milk
  • 1 ounce, weight Semi-Sweet Chocolate Square, Grated

Preparation

Preheat oven to 350 F. Mix together the butter, flour and chopped pecans. Press into a 9 x 13″ pan and bake for 15-20 minutes. Then remove it from the oven and set aside to cool.

In the bowl of a stand up mixer, beat together cream cheese, sugar and 1 cup of Cool Whip. Spread onto the top of the cooled cookie layer.

Next put each box of pudding into a separate bowl and add 2½ cups milk to each. Beat until stiff.

Layer the vanilla pudding over the cake. Then layer the chocolate pudding onto the top of that. Place the last 3 cups of Cool Whip on next and top with grated chocolate.

Refrigerate for at least 2 hours.

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Profile photo of stefanie lee

stefanie lee on 10.23.2013

This was delicious! In an effort to lower the sugar because my dad is diabetic, I used sugar free chocolate and vanilla pudding mixes. It turned out wonderful! I will definitely make this again. Thank you so much for sharing the recipe!

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