3/4 c crushed vanilla wafers
1/2 cup finely chopped pecans
2 T butter, melted
1 8-oz pkg cream cheese
3/4 c confectioner's sugar
1 1/2 cups cool whip, thawed
1 3/4 c milk
1 pkg (4-serving size) instant chocolate
pudding and pie filling
Preheat oven to 375 degrees. Combine vanilla wafer crumbs, melted butter and pecans; press firmly into bottom and sides of a 9-inch pie plate. Bake at 375 degrees for 10 minutes; cool. In a large mixer bowl, beat cream cheese and sugar at medium speed of mixer until well blended. Gently stir in 1 cup of cool whip and spread over crust. Pour milk into medium mixing bowl. Add pudding mix and beat with a wire wisk for 2 minutes. Spoon pudding over cream cheese layer. Refrigerate for several hours or until set. Top with remaining 1/2 cup cool whip before serving. Store in refrigerator. Makes 8 servings.
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