CHOCOLATE PUDDING DESSERT
From: Marye
Serves: 12 (9×13 pan)  •  Prep: 30 min + 8 hr chill  •  Cook: 12-15 min at 350°

From Marye's spiral recipe notebook — page 31 of the notebook she kept with grape-cluster illustrations on each page.

INGREDIENTS
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LAYER 1 — CRUST
¼ cup butter, melted
¾ cup chopped pecans
1 cup flour
2 Tbsp sugar

LAYER 2 — CREAM CHEESE
1 (8 oz) pkg cream cheese
1 cup powdered sugar
1 cup Cool Whip

LAYER 3 — CHOCOLATE PUDDING
2 cups chocolate pudding (prepared per box instructions)

LAYER 4 — TOPPING
Cool Whip, to cover

INSTRUCTIONS
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1. Preheat the oven to 350°F.
2. LAYER 1: Blend together the crust ingredients. Press into a 9×13 pan. Bake at 350°F for 12 to 15 minutes. Cool completely.
3. LAYER 2: Beat together the cream cheese, powdered sugar, and Cool Whip until smooth. Spread over the cooled crust.
4. LAYER 3: Spread the prepared chocolate pudding over the cream cheese layer.
5. LAYER 4: Cover with Cool Whip.
6. Refrigerate for 8 hours before serving.

[Photos in this folder: 34-20260611153822-chocolate-pudding-dessert.jpg, chocolate-pudding-dessert-notebook.jpg]
