Chocolate Pudding Cake
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Chocolate Pudding Cake
1-1/4 cups flour
1/2 cup butter, softened
1/2 cup pecans, chopped
1 (8 ounce) package cream cheese, softened
1-1/2 cups Cool Whip
1/2 cup powdered sugar
1 small box instant chocolate pudding
1 tsp vanilla
1 cup cool whip
chocolate sprinkles
Preheat oven to 350 degrees F.
Mix together flour, butter, pecans and pat into a 9x13" pan and bake at 350 degrees for 15 minutes. Mix together the cream cheese, 1-1/2 cups Cool Whip, and powdered sugar with electric mixer and spread over cooled crust. Prepare pudding according to package directions, then stir in vanilla. Spread over first layer. Refrigerate for at least 2 hours. Top with 1 cup cool whip and chocolate sprinkles.
