Ingredients
1/2 c. butter
1 c. flour
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. Cool Whip
1 c. confectioners sugar
2 1/2 c. milk
2 small pkg. chocolate instant pudding
1 c. Cool Whip
1/2 c. chopped pecans
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Combine butter with flour and 1 cup chopped pecans. Press in bottom of 13 x 9-inch pan. Bake for 20 minutes at 325°. Let cool completely. Combine cream cheese, 1 cup Cool Whip and confectioners sugar. Spread on crust. Combine milk with pudding. Spread on cream cheese mixture. Top with 1 cup Cool Whip, 1/2 cup chopped pecans and chocolate syrup. Refrigerate.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric slicer for paper-thin charcuterie, cheese, vegetables
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal