1 1/2 cup Flour
½ cup Butter (1 Stick Softened)
½ cup Pecans (finely chopped)
2-8oz pkg Cream Cheese Softened at room temperature
1/4 cup Powdered Sugar
1 Large Tub Cool Whip or your favorite Whip Topping
2 large boxes Chocolate Pudding mix ( Instant)
5 cups Milk or follow directions on box
10 Oreo Cookies (crushed)
Directions for Layers:
In a Mixing bowl add flour, butter and pecans mix until combine well. Pat the mixture into a 9×13 pan and bake at 350 degrees for 15 – 20 minutes. Allow to cool. You want the crust to be slightly golden.
While the crust is cooling mix together room temperature cream cheese and powdered sugar with an electric mixer. Spread over the cooled crust with a spatula, using a light touch. If some of the crust breaks up, just put back together with the cream cheese spread. Sprinkle a good handful of cookie crumbs over top.
Prepare the pudding according to box directions. Spread over the cream cheese mixture and sprinkle cookie crumbs over that too.
Spread the Whip Topping over the pudding and top with the rest of the crushed Oreo Chocolate cookies.
Cover and place in refrigerator at least 3-4 hours. Better made the night before.
*Hint: The cookies can be crushed in a food processor or plastic bag.