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Texas Cheesecake
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Crust:
1-1/2 cups flour
3/4 cup (1 1/2 sticks) margarine
2 tablespoons confectioners’ sugar
3/4 cup chopped pecans
Combine flour, margarine and confectioners' sugar. Mix with electric mixer until dough forms a ball. Roll out and press onto bottom of a 13 x 9-inch baking dish; press pecans into dough. Bake at 350 degrees F until golden; cool.
Layer 1
8 ounces cream cheese
2 cups Cool Whip®
1 cup confectioners' sugar
Whip cream cheese with confectioners' sugar; fold in Cool Whip. Spread mixture evenly over cooled crust. Place in refrigerator to set.
Layer 2
1 large box instant vanilla pudding
Mix pudding according to instructions. Pour evenly over first layer. Return to refrigerator to set.
Layer 3
1 large box instant chocolate pudding
Mix pudding according to instructions. Pour evenly over second layer. Return to refrigerator to set.
Layer 4
2 cups Cool Whip
24 maraschino cherries, with stems
3/4 cup chopped pecans
1 Hershey bar, shaved
Spread Cool Whip evenly over third layer; garnish with pecans and chocolate. Place cherries in rows about 1 1/2 inches apart with stems up. Keep in refrigerator until ready to serve.
Serves 12.
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