| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Ronnie Rackley.

2 cups finely crushed vanilla wafers

1 cup chopped pecans

6 tablespoons butter

1 (8-ounce) package cream cheese.

1/2 cup peanut butter

1 cup powdered sugar

1 can sweetened condensed milk

1 (12-ounce) container frozen non-dairy whipped topping, thawed

2 (3.5-ounce) packages chocolate instant pudding mix

2 cups cold milk.

1. Combine crushed wafer crumbs, 2/3 cup chopped pecans and melted butter. Then press lightly in the bottom of a 9 x 13-inch baking dish.
2. Combine cream cheese, peanut butter and powdered sugar and 1 cup whipped topping, then stir in the can of sweetened condensed milk and mix until smooth and creamy. Spread over cooled crust.
3. Then mix pudding mix according to directions spread over cream cheese layer, then cover with remaining whipped topping and sprinkle with remaining nuts. Refrigerate until ready to serve.

This is a very good dessert, enjoy.

||| Save this Recipe on Delicious |||