Chocolate Ice Box Dessert
Ingredients
1 cup pecans
1/2 cup (1 stick) butter
1 cup flour
8 ounces cream cheese, room temperature
1 cup powdered sugar
3 cups Cool Whip
1 package instant chocolate pudding
1 package instant vanilla pudding
3 cups milk
1 Hershey bar
Directions
Preheat oven to 350 degrees.
Combine pecans, butter and flour.
Pat into 9x13 pan.
Bake for 20 minutes and cool.
Mix together cream cheese, powdered sugar, and 1 1/2 cups of Cool Whip.
Gently pour over the crust.
Combine puddings and milk. Beat with mixer. Stir in 1 1/2 cups of Cool Whip.
Put on top of first layer.
Grate Hershey bar on top.
Cool and serve.
