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1 stick margarine, softened
1 c flour
1 c chopped pecans
1 {8oz} pkg cream cheese
1 {16oz} container whipped topping
1 c powdered sugar
1 Hershey bar in freezer
1 tsp vanilla
2 {3oz} pkg chocolate instant pudding
2 1/2 c milk
Preheat oven to 350 degrees. Grease as 8 x 12 inch glass baking pan.
Mix together margarine, flour and chopped nuts. Spread in bottom of pan. Bake for 20 to 25 minutes, until brown. Cool. Whip until creamy, the cream cheese, powdered sugar and vanilla. Fold in 1/2 of the carton of whipped topping. Spread in pan on top of nut mixture. Mix the pudding with the 2 1/2 cups of milk and spread on top of cream mixture. Spread remaining half of whipped topping over top. Grate the chilled Hershey bar over the top and refrigerate.
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