Crust:
3 c. flour
1 1/2 c. margarine,. melted
2 c. chopped pecans or coconut
Mix all together to form crust. Pat in pan. Standard
steam table size, about 12 x 23 inches, or 3- 9 x 9 pans. Bake 15 minutes.
Should be lightly browned, at 375 degrees. Cool.
1st layer
24 oz. cream cheese, softened
2 c. powdered sugar
5 cups Cool Whip
Mix cream cheese and sugar together well, then add 5 cups Cool Whip.
Mix together gently and spread over the crust.
2nd Layer
6 pkg. instant chocolate pudding
10 c. milk
Combine milk and puddings as directed Pour this mixture over
the cream cheese layer. Once the pudding layer has set, cut it into
serving
portions. Then put on an ADDITIONAL LAYER OF COOL WHIP.
Top with chopped pecans or chocolate crumbs.
This dessert can be made the day before, refrigerating it overnight.
(A dessert with whipped topping is easier to serve if it has been portioned
before the topping is applied.) 25-30 Servings
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