Texas Yum-Yum Cake

Texas Yum-Yum Cake

What could go wrong with cream cheese, chocolate pudding & Cool Whip?  Nuttin! One of my favorite Southern desserts.

Recipe by: Amy Bradt                                                                           Yield: 8 servings

Ingredients
1/2 cup butter
1 cup flour
1 cup finely chopped pecans
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip®
1 (3.4-ounce) package instant Vanilla Jello Pudding
1 1/2 cups milk
1 (3.4-ounce) package instant Chocolate Jello Pudding
1 1/2 cups milk
1 1/2 cups Cool Whip®
chopped pecans
grated milk chocolate

Directions
Preheat oven to 350°.  Mix butter and flour together with pastry blender until crumbled into pea-size pieces.  Stir in chopped pecans and pat into bottom of 9x13" pan.  Bake for approximately 20 minutes or until lightly browned.  Cool completely.

Cream together cream cheese and powdered sugar, fold in one cup Cool Whip.  Spread over cooled crust.

Make vanilla pudding according to package instructions and spread over cream cheese layer.  Make chocolate pudding according to package instructions and spread over vanilla pudding layer.  Spread remaining Cool Whip over chocolate pudding layer.  Top with chopped pecans and grated chocolate.  Chill for at least two hours.