1 (1 ounce) package instant chocolate pudding mix
1 cup chopped pecans
1 cup raisins
1 cup butter, softened
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
Prepare chocolate pudding according to package directions. Fold in nuts and pecans until well blended. Stir in raisins and sugar until well coated. Set aside.
In a mixing bowl, cream together butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually beat in the flour mixture while mixing until well blended. Fold in whipped topping. Return to a medium bowl, and whip until stiff peaks form.
Pour mixture into a 9x13 inch pan. Chill overnight in refrigerator, or overnight in the freezer.
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