Fudge Pudding Cheesecake (Heavenly Delight)
by Sheryl Morris
Ingredients
- 2 sm boxes Chocolate fudge pudding mix
- 2 3/4 cups Milk
- 1 cup Powdered sugar
- 12 oz Cool Whip
- 8 oz Cream cheese, softened
- 1/2 cup Chopped pecans
- 1 1/4 cups Flour
- 2 Tbsp Sugar
- 1/2 cup Butter, softened
Instructions
- Combine butter, sugar, flour, and pecans. Mix well.
- Press into 9/13” pan. Bake at 350 15 minutes. Cool.
- Meanwhile, beat together cream cheese and powdered sugar. Stir in half the Cool Whip. Spread over cooled crust.
- Whisk together milk and pudding mix. Pour over cream cheese mixture, spreading evenly.
- Refrigerate at least two hours. Top with remaining Cool Whip and serve.