Texas Cheesecake

Yield: 12 servings

Ingredients

Crust

• 1 1/2 cups all-purpose flour
• 3/4 cup (1 1/2 sticks) butter
• 2 tablespoons confectioners' sugar
• 3/4 cup chopped pecans

Layer 1

• 8 ounces cream cheese
• 2 cups Cool Whip
• 1 cup confectioners' sugar

Layer 2

• 1 large box instant vanilla pudding

Layer 3

• 1 large box instant chocolate pudding

Layer 4

• 2 cups Cool Whip
• 24 maraschino cherries, with stems
• 3/4 cup chopped pecans
• 1 Hershey bar, shaved

Instructions

Crust

1. Combine flour, butter 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.
2. Bake at 350 degrees F until golden; cool.

Layer 1

1. Whip cream cheese with confectioners' sugar; fold in Cool Whip. Spread mixture evenly over cooled crust. Place in refrigerator to set.

Layer 2

1. Mix pudding according to instructions. Pour evenly over first layer. Return to refrigerator to set.

Layer 3

1. Mix pudding according to instructions. Pour evenly over second layer. Return to refrigerator to set.

Layer 4

1. 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.
2. Keep in refrigerator until ready to serve.