1 stick butter
2 cups crushed pecans, separated
2 cups flour
1-8 ounce package cream cheese, room temperature
12 ounces Cool Whip, divided
1 cup confectioners sugar
1 box milk chocolate instant pudding
1 box chocolate fudge instant pudding
3 cups milk
Heat oven to 350 degrees. Cut butter into flour to make crumbly pastry dough. Add 1 cup crushed pecans. Press into two 8 or 9 inch pie pans or one 13"x9" casserole. Bake 15 minutes or until flour starts to brown. Remove and cool.
Cream together cream cheese and confectioners sugar. Add six ounces of Cool Whip and beat until fluffy. Spread over bottom of both pies.
Blend together both pudding mixes with milk. Pour in on top of the cream cheese mixture and allow to set.
Spread remaining Cool Whip over the top of both pies and sprinkle with pecans. Serves 16, if you're lucky.
Courtesy: Kat Robinson, Tie Dye Travels (click here for more).