One of my family’s favorite desserts. If you don’t like chocolate (???), you can use a can of cherry or blueberry pie filling in its place. Then it’s sort of like cheesecake. I like it that way, too.
1 stick butter (or margarine, if you must)
1 cup self-rising flour
1 cup chopped pecans
8 oz. cream cheese, softened
1 cup powdered sugar
12 oz. Cool Whip, thawed
1 large box instant chocolate pudding
2 1/2 cups milk (or whatever the directions say to use for making pie)
Preheat oven to 350 degrees. I like to put the stick of butter (I used salted butter) and pecans in the pan (13×9) in the oven while it’s preheating…makes the pecans nicely toasted. Remove from oven when butter is melted. Stir in flour; pat crust over bottom of pan when it is just cool enough to touch it. (You can just melt the butter and add the flour and pecans, then pat into pan.) Return it to oven and bake for 15-20 minutes, or until golden brown. Remove and cool completely (!!!) on wire rack.
NOTE: I usually make the crust several hours ahead of time, sometimes the night before. After it’s cooled, I move it to the microwave and let it site until I’m ready to make the rest of the dessert.
Beat the cream cheese on medium speed until smooth; mix in the powdered sugar and beat until well-mixed. On low speed, add in half of the Cool Whip until just mixed. Spread over crust.
Mix pudding according to package directions for making pie and let sit for about 5 minutes until pudding “sets.”. Spread over cream filling. Top with remaining Cool Whip.
I grate some chocolate over the top as well as add some finely chopped toasted pecans.
Refrigerate for at least 1-2 hours or until ready to serve.