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Associa Family Cookbook Volume III | 255 1. Preheat oven to 350°F. 2. Make the crust by mixing the butter, flour, and pecans in a bowl until evenly blended. 3. Spread the mixture into the bottom of a 9x13 glass baking dish and bake for around 20 minutes or until slightly browned. Cool completely for 1 hour. 4. In a separate bowl, mix the cream cheese and powdered sugar until well blended. Add 1 cup of the whipped topping and stir. Spread over the cooled crust. 5. Mix the boxes of chocolate pudding with 2½ cups of milk until slightly thickened, about 3 minutes. Carefully spread over the cream cheese layer. 6. Mix the boxes of vanilla pudding with 2½ cups of milk until slightly thickened, about 3 minutes. Carefully spread over the chocolate layer. 7. Spread the remaining cup of whipped topping on top. 8. Cover and refrigerate for 4-24 hours. 9. Top with grated chocolate and sliced bananas. Cut into squares and enjoy! Crust ½ cup unsalted butter, softened 1 cup all-purpose flour ¼ cup salted pecans, minced Layers 8 oz cream cheese, softened 1 cup powdered sugar 3 cups whipped topping, divided 2 (3.9 oz) pkgs instant chocolate pudding 5 cups whole milk, divided 2 (3.9 oz) pkgs instant vanilla pudding sliced bananas (for garnish) grated chocolate (for garnish) ingredients directions Divine Chocolate Temptation S E R V E S 1 2 G A R R E T T R . • A S S O C I A C O M M U N I T Y M A N A G E M E N T C O R P O R A T I O N DESSERTS

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