Ingredients:

Crust:

• 1 cup Flour
• 1 stick Butter
• 1 cup Pecans, chopped

Instructions For Crust:

Mix together thoroughly, using pastry blender or sturdy wire whisk. Form into a ball. Break off pieces and press into 13 x 9 x 2-in. baking dish, bringing it up the sides approximately 1 in. Bake at 350 degrees F for 20 – 25 minutes. Allow to cool.

Filling:
Layer 1:

• 1 (8 oz.) Cream cheese, softened
• 1 cup Cool Whip from large container
• 1 cup Confectioner’s sugar
• 1/3 cup Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce

Mix together with electric mixer until smooth. Spread over cooled crust.

Layer 2:

• 1 small pkg. Instant Chocolate Pudding
• 1 small pkg. Instant Vanilla Pudding
• 3 cups Milk

Whip together according to package instructions. Spread over Layer 1.

Layer 3:

• Remainder of Cool Whip from large container

Place in Cake Decorator with large nozzle. Pipe on top of Layer 3. (If desired, spread evenly over Layer 3 with spatula).

Garnish with mint leaves and raspberries.

Serves 12.