3 c. flour
1 1/2 c. margarine,. melted
2 c. chopped pecans or coconut
Mix all together to form crust. Pat in pan. Standard
steam table size, about 12 x 23 inches, or 3- 9 x 9 pans. Bake 15 minutes.
Should be lightly browned, at 375 degrees. Cool.
24 oz. cream cheese, softened
2 c. powdered sugar
5 cups Cool Whip
Mix cream cheese and sugar together well, then add 5 cups Cool Whip.
Mix together gently and spread over the crust.
6 pkg. instant chocolate pudding
10 c. milk
Combine milk and puddings as directed Pour this mixture over
the cream cheese layer. Once the pudding layer has set, cut it into serving
portions. Then put on an ADDITIONAL LAYER OF COOL WHIP.
Top with chopped pecans or chocolate crumbs.
This dessert can be made the day before, refrigerating it overnight.
(A dessert with whipped topping is easier to serve if it has been portioned
before the topping is applied.) 25-30 Servings