2 (8 ounce) cans crushed pineapple, drained
2 (3 ounce) packages instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 cup margarine or margarine jelly
1 cup nonfat milk
1 cup chopped pecans
In a large bowl, mix crushed pineapple, pudding mix and pudding mix. Form into 1 inch balls and flatten into 1/2 inch balls. Place on cookie sheets.
Make the filling by mixing the margarine or margarine jelly, pecans and nonfat milk in a small bowl until well blended. Press into prepared cookie sheets.
When finished rolling out, chop the pecans into large chunks and sprinkle over the pineapple and pudding mixture. Spoon the filling mixture onto the cookie sheets. Cover with the pecans. Refrigerate for 20 minutes before removing from cookie sheets.
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