Title: Dallas Dessert
Categories: None
Yield: 1 Servings

1 Stick melted oleo
1 c Flour
1 c Chopped pecans
1 c Cool Whip
8 oz Cream cheese
1 c Powdered sugar
1 tb Vanilla
3 c Milk
3 Regular boxes of any
-flavored instant pudding
-(chocolate is best)
Rest of the 9 oz. carton of
-Cool Whip
1 Square chocolate
1 pk (3 oz) of sliced almonds

1. Mix: 1 stick melted oleo. Add: 1 cup flour, 1 cup chopped pecans. Spread
in a 9x13 inch cake pan and bake 20 mins. COOL.

2. Mix: 1 cup Cool Whip, 8 oz. cream cheese, 1 cup powdered sugar. Spread
over the first layer when baked.

3. Mix: 1 Tb. vanilla, 3 cups milk, 3 regular boxes of any flavored instant
pudding (chocolate is best). Spread over layer No. 2.

4. Spread the rest of the 9 oz. carton of Cool Whip on top of the pudding.

5. Shave 1 square chocolate over all then toast a 3 oz. pkg. of sliced
almonds and sprinkle on top. Chill 2 hours and serve. Rich!
Posted to Bakery-Shoppe Digest V1 #214 by "William & Evelyn Hall"
on Sep 2, 1997