1 (8oz) pkg cream cheese
1 cup powdered sugar
1 carton Cool Whip, divided
1 box each of chocolate and vanilla instant pudding
3 cups cold milk
Crust: 1 c. flour, ½ c. butter, ½ cup pecans. Mix well and spread in 9x13 inch pan. Bake at
350 for 15-20 minutes and then cool. Mix cream cheese and powdered sugar well. Fold in
½ of cool whip. Spread on crust. Mix vanilla and chocolate pudding with 3 cups cold milk.
Whip until thick. Spread. Lastly, spread the rest of the cool whip on top. Sprinkle with
shaved Hershey bar. Chill
This was a favorite dessert at the tri-delta house at IU.