Fudge Pudding Cheesecake (Heavenly Delight)

by Sheryl Morris



  1. Combine butter, sugar, flour, and pecans. Mix well.
  2. Press into 9/13” pan. Bake at 350 15 minutes. Cool.
  3. Meanwhile, beat together cream cheese and powdered sugar. Stir in half the Cool Whip. Spread over cooled crust.
  4. Whisk together milk and pudding mix. Pour over cream cheese mixture, spreading evenly.
  5. Refrigerate at least two hours. Top with remaining Cool Whip and serve.