Chocolate Delight

Melt your butter in a 13″x9″x2″ pan, by placing it in the oven as it’s preheating to 375ºF.

Once butter is melted, remove pan from the oven and add flour and 3/4 cup pecans. Mix well, mash together. Stick the pan in the oven until the ‘crust’ is a little brown. (It takes about 10 minutes depending on your oven and how it cooks. I’d check it at 10 minutes, if you make it too brown it will taste burnt.) Then remove from heat and let it cool.

Mix powdered sugar with the cream cheese and half of the Cool Whip. Spread all over the cooled crust.

Make the chocolate pudding by combining the mix with the amount of cold milk called for in the instructions (typically 2 cups cold milk for a 4-serving box). After the chocolate pudding has thickened like it’s supposed to, spread it over the cream cheese layer.

Wash the bowl you made the chocolate pudding in and make the vanilla pudding by combining the vanilla pudding mix with the remaining cold milk. Once it’s set up, spread the vanilla pudding over the chocolate pudding layer.

Top with the remaining Cool Whip and additional pecans. Refrigerate until ready to serve.

Enjoy!