from Annette Hill Briggs
1 cup self-rising flour
1 stick margarine or butter
1 cup powdered sugar
* 6 oz instant chocolate pudding
1 cup chopped pecans
* 1 8-oz brick cream cheese
* 3 cups cold milk
* 1 large tub cool whip
Melt butter and mix together with pecans and flour. Press into bottom of glass 9x13. Bake 20 minutes & let cool COMPLETELY!! (Rush on this and you'll be sorry.) Mix 1 cup cool whip, powdered sugar and cream cheese. Spread over COOLED crust. Combine pudding mix and cold milk. Pour over white layer & set in fridge until it is firm. (30 minutes more or less). Spread rest of cool whip over top and keep in fridge until serving.
*sugar free, low fat and fat free all work fine
Note: Bug King is really Doris King, longtime family friend
These are some of our favorite and most requested recipes at church potlucks.