Sunday, July 6, 2008
Yummy and Patriotic...a great combo!
I made this yummy dessert over the weekend. Elyse took a long nap and I could spend time making it fancy...
A little tip. This recipe calls for instant pudding. Make sure you get instant. I had a brain fart and bought cook and serve so we didn't have the pudding layer. But, it was still very yummy. Maybe I'll just have to make it again soon so I can get it right! :)
1 C flour
1 C finely chopped pecans
1/2 C butter softened.
Press into bottom of 9X13'' pan. Bake at 350 degrees for 20 minutes. Cool completely.
In mixing bowl, beat:
1 8-ounce package cream cheese
1 C confectioners sugar
Fold in half of container of whipped topping. Mix until smooth.
Spread over crust.
1 package INSTANT vanilla pudding mix
1 1/2 C cold milk
Spread over cream cheese layer.
Cover with remaining whipped topping.
1/2 C blueberries
3 C strawberries
Refrigerate 1 hour and enjoy! :)