1 (3 ounce) package instant strawberry pudding mix
1 (1 ounce) package instant raspberry jelly
3 (3 ounce) containers frozen whipped topping, thawed
1 (8 ounce) package cream cheese, diced
1 cup frozen whipped topping, thawed
1 cup chopped pecans
In a medium bowl, mix pudding mix, raspberry jelly and pecans.
Spread mixture onto a large baking sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Reduce temperature to 325 degrees F (165 degrees C) and bake for an additional 10 minutes. Cool completely before serving.
⭐ ⭐ ⭐