Serves: 15
Total Calories: 158

2 cups vanilla wafers, crushed
1/2 - 1 cup chopped pecans (optional)
1 stick margarine, melted
1 (8-ounce) package cream cheese, softened
1 large carton Cool Whip whipped topping, divided
1 cup powdered sugar
2 packages instant chocolate pudding mix
3 cups milk
1 teaspoon vanilla extract
shaved chocolate

Mix vanilla wafer crumbs, pecans, and margarine together. Line bottom of 9x13-inch glass dish and bake for 10 minutes at 350°. Mix cream cheese, one cup Cool Whip, and powdered sugar together; spread on cooled crust.

Mix chocolate instant pudding, milk, and vanilla until thick; spread over layer of cream cheese mixture. On top of chocolate pudding layer, spread balance of Cool Whip. On top of this, use chocolate shavings. Keep refrigerated.

Nutritional Facts:

Serves: 15
Total Calories: 158
Calories from Fat: 99

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Fresh Strawberry Pie
Praline Apple Pie
Skillet Apple Pie à la Mode
Dutch Peach Pie
Margarita Pie
Kay's Lime Pie
Pecan Pie
Buttermilk Pecan Pie
Las Cruces Pecan Pie
Chocolate-Piñon Pie
Blue Ribbon Cafe’s Old-Fashioned Chocolate Cream Pie
Cookie Pie
Soda Cracker Pie
Lemon Tarts
Mexican Pecan-Toffee Tartlets in Chocolate Chip Cookie Crust
Pistol Packin’ Mama Pecan Cups
Piñon Nut Torte
Bread Pudding with Whiskey Sauce
Cherry Pudding
Log Cabin Pudding
Ricotta Almond Flan
Strawberry Almond Crème
Jay’s Glory
Chocolate Velvet Mousse Cake
Mexican Kahlúa Soufflé
White Magic Mousse
Four-Layer Chocolate Dessert
Death by Chocolate
Floating Islands
The Jerome Grille’s Deep-Fried Ice Cream
Butter Pecan Ice Cream
Ruggles’ Chocolate Parfait
Tortilla Apple Strudel
Raspberry Pizza
Jeannine’s Fruit Pizza