Original Receipe:
Crust
11 x13" pyrex dish
2 sticks of butter
2 cups of flour
1/2 cup of pecans
Mix till crumbly. Bake at 350 for 15 min. Let cool.
Cheese Filling
1 8 oz. package of cream cheese-soft
1 cup powder sugar
1 cup of cool whip
Mix and spread on crust.
Pudding Filling
3 small (3.9 oz.) packages of instant choclate pudding
3 cups of milk
1 cup of cool whip
Mix pudding, Fold in cool whip. Spread over cream cheese mixture.
Top with cool whip.
Suggested to buy 1 lrg. and 1 sml. cool whip containers to make this dessert.
My redenition:
I modified it slightly because I wanted something quick and easy so I bought a prepared shortbread pie crust in the baking aisle. This brought on another issue that this receipe made too much filling for a pie pan so I had to cut it down.
I used 1 8 oz. package of Neufchatel Cheese (1/3 less fat) put probably could have gotten away with using 4-6 oz. and cutting back the powdered sugar accordingly. In addition, I used only 1 small package of instant chocolate pudding (not because I wanted to but because I accidently grabbed 1 package of cook & serve and 1 package of instant) mixed with 1 cup of milk.
Needless to say it was a hit with my family and it took me all of about 15 minutes! Enjoy!
