It is Monday and I am back on schedule…I told you I would get it together.
Anywho…Cooking was certainly going to be part of my future because I was surrounded by so many women that believed in cooking for family, friends, church functions, and the neighborhood. Yes…I said the neighborhood…because if I did not have anything to eat, then I knew exactly which house to go to get a hot plate that was made with love.
I am also willing to bet that you may know a special someone that cooks a Sunday meal any night of the week, but if not that is the neighborhood and family that I grew up in. I remember church pot lucks were filled with so many goodies that you hardly knew where to begin and after it was all over you would be headed home with a full belly and a to go plate…if you were lucky.
If you have been following me then you know by now that I love sweets and church pot lucks gave me a chance to try so many different sweets and one of my all time favorites to whip up when I am short on time actually came from a church pot luck. That was another one of the great things about those pot lucks…if you liked the dish…then you could ask the chef for the recipe so that you could make it later.
- 1 cup all purpose flour
- 1/2 cup butter, softened
- 1 1/2 cups finely chopped pecans, divided
- Pinch of salt (unless you use salted butter, then skip this step)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 16 ounces Cool Whip, divided
- 2 3.9-oz. boxes instant chocolate pudding
- 3 cups milk
Combine flour, butter, 1 heaping cup of finely chopped pecans and salt and press into the bottom of a 13×9 baking dish.
Bake at 300 degrees F. for 20 to 25 minutes…until light golden brown. Cool completely.
Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half (8 oz.) of the Cool Whip and mix until combined.
Spread cream cheese mixture evenly onto cooled crust.
Mix instant pudding and milk with an electric mixer until combined then mix on medium speed for two minutes until soft set, then spread the pudding mixture evenly on top of the cream cheese layer.
Lastly spread the remaining Cool Whip (8 oz.) on top of the pudding layer, then sprinkle with the remaining chopped pecans.