Recipe: Pecan Pudding Torte

This recipe is from the cookbook, Pot and Pans, A Slovenian-American Cookbook.

PECAN PUDDING TORTE

Step 1:
Heat oven to 350 degrees F. Have ready an ungreased 9 x 13-inch pan.

1 cup flour
1/2 cup butter or oleo
1/2 chopped pecans

Blend flour, butter and pecans together with a fork. Press into prepared pan on bottom and work it up along the sides. Bake 15 minutes and cool.

Step 2:
1 package (8 ounces) cream cheese, room temperature
1 cup powdered sugar
1 carton (9 ounces) Cool Whip, divided use

Beat cream cheese, sugar and 1 cup of the Cool Whip until fluffy. Spread over cooled crust.

Setp 3:
2 packages (3 3/4 ounces each) French vanilla instant pugging
3 cups milk
1/2 cup chopped pecans

Beat pudding and milk until thick. Spread over cheese mixture. Top with remaining Cool Whip. Sprinkle chopped pecans on top. Refrigerate for 6 hours or overnight.