———————————-FILLING———————————- 2 pk Butter-pecan instant
– pudding/pie filling Milk (as needed) 1 lg Cool Whip (quart?)
8 oz Cream cheese
2 T Sour cream (optional)
1 c Confectioner’s sugar
———————————–CRUST———————————– 2 c Flour
3/4 c Pecans, finely ground
9 T Butter (1 stick and 1 inch)
———————————-TOPPING———————————- 2/3 c Pecans, coarsely broken
1 T Butter
6 t Light brown sugar
PREPARE CRUST: Stir pecans for crust into flour and cut in butter. Use spatula to press mixture flat into long pan (9×12″). Bake at 325 degrees F. till brown, about 25 minutes. (You will smell the nuts cooking.) PREPARE TOPPING: Brown pecans for topping in 1 T butter and the light brown sugar until resembles praline; let cool. Soften cream cheese; add 2 T sour cream (optional). Mix up pudding according to directions, including milk. Blend cream cheese mixture thoroughly with confectioner’s sugar; add 1 cup Cool Whip from container. Spread cream cheese mixture onto cooled crust; top with pudding, then the rest of the cool whip. Pour cooled pecan topping on top and chill. Vicki’s notes: * Mom makes a version similar to black-bottom pie; see that recipe. * Make HALF a batch!