Ingredients
1 c. flour
1 stick margarine, melted
3/4 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 large carton Cool Whip
2 small pkg. instant pudding mix (lemon or chocolate)
3 c. milk
1 tsp. vanilla (optional)
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Combine flour, margarine and 1/2 cup chopped nuts. Mix thoroughly in 9 x 13 pan and smooth out until bottom of pan is covered. Bake 15 minutes at 350°. Chill while making next layer. Mix together cream cheese, powdered sugar and 1 cup Cool Whip. Spread on top of first layer after it is cool. Whip pudding, milk and vanilla and spread on top of second layer. Top with rest of Cool Whip. Sprinkle with rest of nuts on top. Chill, then cut into squares.