Ingredients
- 13 1/2 size
- 9 baking (pan)
- 700 ml milk (cold)
- 200 gr sugar
- 140 gr pecans
- 130 gr flour
- 230 ml cream cheese
- 110 gr margarine
- 1 package cool whip
- 1 package instant vanilla pudding
- 1 package instant chocolate pudding
lightly golden. Cool. Beat cream cheese with sugar until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with grated chocolate. Cover and refrigerate overnight. ----
