2 cups self-rising flour*
1-1/2 cups finely chopped pecans
2/3 cup packed brown sugar
1 cup butter or margarine, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (5.9 ounces) instant chocolate pudding mix
Colored sprinkles, optional
In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13 in x 9 in x 2 in baking dist Bake at 375 degrees for 15-20 minutes or until lightly browned. Cool on a wire rack.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. fold in 1 cup whipped topping. Spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. chill until set. Garnish with sprinkles if desired. cut into squares.
Yield: 12-15 servings.
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