Growing up in southern Illinois, summers are hot and humid.  My mom frequently made this dessert because it required minimal heating of the already hot kitchen and the rest was refrigeration.  The result was a cool and creamy treat that everyone loved.  This dessert is perfect for the summer barbeque or potluck.  In fact, I think my mom got this recipe from a church potluck.  She didn’t really have a  name for this treat so we started calling it Summer Cooler.

Summer Cooler

1/2 c pecans, finely chopped

1 c flour

1/4 c powdered sugar

1 stick butter, melted

Combine all the above in a medium bowl and stir until all the ingredients are moistened and the mixture is crumbly.  Press into a 9×13 pan and bake in a preheated 375 degree oven for 15 minutes or until lightly brown.  Remove and cool completely.

8 oz. cream cheese, softened

1/2 c powdered sugar

1/2 carton of cool whip

Mix the above ingredients together until well blended.  Carefully spread over the completely cooled crust (I have found that placing “dollops” all over the crust them spreading them together works best and results in less “pulled up” crust).

1 package instant chocolate pudding (really any flavor works, chocolate is just my favorite)

1 1/2 c milk

1/2 c heavy cream

Whisk the above ingredients together and spread over the white cream layer.

Top with the remaining 1/2 carton of cool whip and sprinkle with more chopped pecans.  Refrigerate for at least 30 minutes.