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2 cups self-rising flour*
1 1/2 cups finely chopped pecans
2/3 cup brown sugar
1 cup butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1 carton (8 oz) frozen whipped topping (thawed and divided)
3 cups cold milk
1 pkg instant chocolate pudding
Plain flour can be used if, for each cup, you mix 1 1/2 tsp baking powder, 1/2 tsp salt, and enough plain flour to measure 1 cup.
1. Combine flour, pecans, brown sugar, and butter. Press into ungreased 9x13 pan. Bake for 15-20 mins at 375 degrees. Cool.
2. Beat cream cheese and powdered sugar.
3. Fold in 1 cup whipped topping.
4. Spread over crust.
5. Whisk milk and pudding for 2 minutes. Spoon over cream cheese layer.
7. Spread with remaining whipped topping. Chill.
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