This scrumptious layered creation is guaranteed to please!
1 cup Flour
1 stick Butter
1 cup Pecans, chopped
Mix together thoroughly, using pastry blender or sturdy wire whisk. Form into a ball. Break off pieces and press into 13 x 9 x 2-in. baking dish, bringing it up the sides approximately 1 in. Bake at 350 degrees F for 20 - 25 minutes. Allow to cool.
Layer 1 Filling Ingredients:
1 (8 oz.) Cream cheese, softened
1 cup Cool Whip from large container
1 cup Confectioner’s sugar
1/3 cup Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
Mix together with electric mixer until smooth. Spread over cooled crust.
Layer 2 Filling Ingredients:
1 small pkg. Instant Chocolate Pudding
1 small pkg. Instant Vanilla Pudding
3 cups Milk
Whip together according to package instructions. Spread over Layer 1.
Spread remainder of Cool Whip over layer 2 with a spatula or pipe Cool Whip using a cake decorator with a large nozzle. Garnish with mint leaves and raspberries. Serves 12.