1 1/2 cup Flour
½ cup Butter (1 Stick Softened)
½ cup Pecans (finely chopped)
2-8oz pkg Cream Cheese Softened
½ cup Powdered Sugar
1 Large Tub Cool Whip or your favorite Whip Topping
2 large boxes Chocolate Pudding mix ( Instant)
5 cups Milk or follow directions on box
10 Oreo Cookies (crushed)
Directions for Layers:
In a Mixing bowl add the flour, butter and pecans and combine well. Pat the mixture into a 9×13 pan and bake at 350 degrees for 15 minutes. Allow to cool.
While the crust is cooling mix together the cream cheese and powdered sugar with an electric mixer. Spread over the cooled crust with a spatula, using a light touch. If some of the crust breaks up, just put back together with the cream cheese spread. Sprinkle a good handfull of cookie crumbs over top.
Prepare the pudding according to box directions. Spread over the cream cheese mixture and sprinkle cookie crumbs over that too.
Spread the Whip Topping over the pudding and top with the rest of the crushed Oreo Chocolate cookies.
Cover and place in refrigerator at least 3-4 hours. Better made the night before.
*Hint: The cookies can be crushed in a food processor or plastic bag.