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Texas Cheesecake

Ingredients

Crust

  • 1 1/2 cups flour
  • 3/4 cup (1 1/2 sticks) margarine
  • 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

  1. Crust: 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.
  2. Bake at 350 degrees F until golden; cool.
  3. Layer 1: Whip cream cheese with confectioners' sugar; fold in Cool Whip. Spread mixture evenly over cooled crust. Place in refrigerator to set.
  4. Layer 2: Mix pudding according to instructions. Pour evenly over first layer. Return to refrigerator to set.
  5. Layer 3: Mix pudding according to instructions. Pour evenly over second layer. Return to refrigerator to set.
  6. Layer 4: 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.
  7. Keep in refrigerator until ready to serve.

Serves 12.

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