Ingredients
- 16 tub cool whip topping
- 1 stick butter
- 210 gr jello instant choc
- 200 gr sugar
- 130 gr flour
- 230 ml cream cheese
- 65 gr nuts (chopped)
CRUST: Mix above and press into the pie pan.Bake @ 180ºC or 20 minutes. FILLING: Prepare chocolate pudding as directed on package.With a mixer, combine sugar and cream cheese.Fold in half of Cool Whip.Pour mixture onto crust.Add chocolate pudding.Top with remaining Cool Whip topping.Sprinkle with broken pecans.Refrigerate before serving.
