Cool Whip Cake

1. 1

   For crust, mix flour, butter and pecans; pat mixture in pan with dampened fingers.

2. 2

   Bake at 375u00b0 for 15 minutes.

3. 3

   First layer mix cool whip, powdered sugar and cream cheese; beat until fluffy. Spread over crust by spoonfuls.

4. 4

   Then add pudding mixture over first layer; then top with cool whip.

5. 5

   Refrigerate for at least 4 hours before serving.

6. 6

   Pudding mix can be any flavor you desire.

* Per serving · 4 servings · Values may vary.

No additional tips available.