This recipe is simple and can be altered any way you like it.
Graham Cracker Crust:
- 2 cups Graham cracker crumbs
- 1/4 cup powdered sugar
- 1/2 -3/4 cup butter
- 1/2 cup pecan crumbs (optional)
Cheesecake filling:
- 8 oz. cream cheese softened
- 1 cup powdered sugar
- 9 ox. cool whip (1/2 carton...save the rest for the top)
Pudding Layer:
- 2 small pkgs. of instant pudding (I mixed 1 butterscotch with 1 chocolate).
- 2 1/2 cups cold milk
Spread the remaining cool whip on top and refrigerate for at least an hour before serving.























