- 22 Vanilla wafers, crushed (about ¾ cup)
- ½ cup pecans, finely chopped
- 2 Tablespoons Butter, melted
- 1 8-ounce package cream cheese, softened
- ¾ cup powdered sugar
- 1½ cups thawed Cool Whip Whipped Topping, divided
- 1 3.9 ounce package Jell-O Chocolate Instant Pudding
- 1¾ cups cold milk
- Heat oven to 375°F.
- Mix wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
- Beat cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 1 cup Cool Whip; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spoon over cream cheese layer.
- Refrigerate several hours or until firm. Top with remaining cool whip just before serving.
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