Holy Smoke

By Mary Evelyn Buchmann

Crust: 1 ½ cup flour 1 cup butter /12 cup chopped pecans

Mix and press into 9” x 13” pan. Bake at 350 for 15 minutes and cool.

Layers: 3 cup milk 4oz cream cheese, 8oz cool whip, 1 cup confectioner’s sugar, 2 pkgs. Instant chocolate pudding and a few drops of almond extract.

Take 1 cup cool whip and 4 ounces cream cheese and 1 cup confectioner’s sugar and whip. Beat until fluffy. Spread over cooled crust. Set in refrigerator for one hour. Blend pudding mix in milk until dissolved. Pour over mixture. When set, spread reaming cool whip on top.