Crust:
1 cup flour (plain)
1 cup pecans (crushed)
1 stick butter
Mix together and press in pie plate. Bake at 325 degrees until brown. Cool completely.
Filling:
1 8 ounce package cream cheese
1 can Eagle Brand Milk
1 box chocolate pudding (instant)
Blend cream cheese and milk for one minute. Add chocolate pudding and blend for two minutes. Pour into cooled crust. Garnish with whipped cream (opional). Chill until ready to serve.
I did not name this and I'm not sure I would really call it a cake, but it sure it good.
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