I made this for Mother’s Day..problem, I waited until late afternoon to make it. Needless to say, there were a few unhappy people until I reminded them of the Lemon Fizz Cake I made the day before. Their smiles came back. ;D I’m sorry for the lack of pictures. I cannot find the ones I took while fixing it. Hmmmm, I wonder what became of them? I’ll post them when and if, they are found. In the mean time….enjoy this one!
Cheesecake and Chocolate Pie
- 1 cup self rising flour
- 1 – 1 1/2 cups pecans, chopped to make 1/2 cup..more or less
- 3/4 stick margarine, melted
- 8 oz neufchatel cheese
- 1 cup sugar or splenda
- 16 oz cool whip, lite o fat free – divided
- 2 small boxes instant sugar free chocolate pudding
- 2 to 2 1/4 cups milk
- grated chocolate and/or chocolate chips to garnish
Here’s how to make it
Mix flour, pecans and melted margarine. Pat in pan and cook for preheated 350 degree F oven for 15 minutes. Let cool.
While the crust is cooling, beat together cream cheese and sugar. Fold in cool whip. Spread on top of crust.
Beat pudding and milk together until thick. Spread on top of cream cheese mixture.
Top with remaining cool whip. Refrigerate 4 hours to overnight. We like our frozen!