1 (18 ounce) can cornflake cereal for decorating
1 cup butter, softened
1 cup white sugar
1 (8 ounce) package cream cheese
1 (11 ounce) package frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 cup confectioners' sugar
1/2 cup chopped pecans
Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x13 inch pan pans.
In a large bowl, cream together the butter, sugar, cream cheese and whipped topping. Beat in the pudding mix and confectioners' sugar. Remove from heat and spread onto the prepared baking sheet.
Bake in the preheated oven for 60 to 90 minutes, or until toothpick inserted in middle comes out clean.
I really liked this recipe. I used a sweet potato and lentils recipe and came up with a tasty, but not too sweet, balance. And i didn't have any dried dill weed on hand either so i left it out--scrumptious! Note that you shouldn't use honey as it can be very sweet and could be reacting with the flours.
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