2 pk Butter-pecan instant - pudding/pie filling Milk (as needed) 1 lg Cool Whip (quart?) 8 oz Cream cheese 2 T Sour cream (optional) 1 c Confectioner's sugar
CRUST:
2 c Flour 3/4 c Pecans, finely ground 9 T Butter (1 stick and 1 inch)
TOPPING:
2/3 c Pecans, coarsely broken 1 T Butter 6 t Light brown sugar PREPARE CRUST: Stir pecans for crust into flour and cut in butter. Use spatula to press mixture flat into long pan (9x12"). Bake at 325 degrees F. till brown, about 25 minutes. (You will smell the nuts cooking.) PREPARE TOPPING: Brown pecans for topping in 1 T butter and the light brown sugar until resembles praline; let cool. Soften cream cheese; add 2 T sour cream (optional). Mix up pudding according to directions, including milk. Blend cream cheese mixture thoroughly with confectioner's sugar; add 1 cup Cool Whip from container. Spread cream cheese mixture onto cooled crust; top with pudding, then the rest of the cool whip. Pour cooled pecan topping on top and chill. Vicki's notes: * Mom makes a version similar to black-bottom pie; see that recipe. * Make HALF a batch!