Over 25 years ago, a friend of my mother’s introduced us to the delectable dessert. Fast forward a few years & my husband & I were living in NC. During our 18 years there, I don’t remember a church dinner that did not have some variation of this dish. It can be made with or without the nuts. It can be made with any flavor of pudding that you want. I usually make it with lemon, vanilla, or coconut, but I have eaten with butterscotch & chocolate, as well. It’s super easy & always a hit!
Layer 1: Put 2 sticks butter, softened, 1 cup chopped pecans, and 2 cups plain flour in a bowl. Cut with a pastry cutter or fork until crumbly. Press in the bottom of 13×9 pan. Bake at 350° for 25 minutes. Cool completely.
Layer 2: Mix together 8 oz. cream cheese and 1 cup powdered sugar. Fold in 1 cup non-dairy whipped topping. Spread on cooled crust.
Layer 3: Beat 2 small packages of pudding with 3 cups cold milk. Spread on top of cream cheese layer.
Layer 4: Top with remainder of large tub of non-dairy whipped topping. Refrigerate.