1 recipe butter pecan crust
1 8 oz tub non-dairy whipped topping, thawed
2 8 oz pkg cream cheese, at room temp
2 c powdered sugar
2 6 oz pkg chocolate pudding
4 c milk
2 tsp vanilla
1 c whipping cream, whipped, flavored with sugar and vanilla
1 chocolate bar, grated
Prepare butter pecan crust and set aside. To prepare the first layer, blend together cream cheese and powdered sugar. Fold in non-dairy whipped topping. Spread over cooled crust. Refrigerate 2 or more hours. Combine pudding, milk and vanilla with an electric mixer at low speed until mixture begins to thicken. Spread on top of cream cheese layer and refrigerate overnight or several hours. Before serving whip the whipping cream. Spread on top of pudding layer. Garnish with grated chocolate.
Butter pecan crust:
1 c chopped pecans
1 c flour
1/2 c butter, softened
Mix pecans, flour, and butter and press into 9x13 pan. Bake at 300 for 20-25 minutes. Cool.
