Becky Gibbs
Ingredients:
1 cup self-rising flour
1 stick butter
1 cup chopped pecans
Instant chocolate pie filling
3 cups cold milk
large cool whip
1-8oz. cream cheese
1 cup - 4X sugar
chocolate chips or chocolate candy bar
Directions:
For the crust, mix 1 cup self-rising flour and 1 stick butter. Pat out in large cake dish (pyrex or pans). Sprinkle with 1 cup chopped pecans. Bake 3 minutes at 350-400 degrees and cool. Mix 1 Instant chocolate pie filling with 3 cups of cold milk. (Use large size pie filling) Let set until thick. Mix 2/3 of large box of cool whip, cream cheese (8oz) and 1 cup 3X sugar. Put this on top of pecans in crust. The, put on chocolate mix. Cover the rest of the coolwhip and sprinkle with the rest of the nuts. Chip up chocolate chips or candy bar and sprinkle on. Keep in ice box.