Ingredients
The following ingredients have 12 Servings
- 1/2 cup (1 stick) unsalted butter, softened at room temperature
- 1 cup all-purpose flour
- 1/4 cup finely minced, salted pecans
- 1 (8 ounce) package cream cheese, softened at room temperature
- 1 cup powdered sugar
- 1 cup Cool Whip (or homemade stabilized whipped cream)
- 2 (3.9 ounce) packages instant chocolate pudding
- 3 cups whole milk
- 1-2 cups Cool Whip (or homemade stabilized whipped cream)
- Additional chopped pecans, for garnish, optional
- Grated chocolate, miniature chocolate chips or Heath bits, for garnish, optional
Instruction
- Preheat oven to 350 degrees F.
- In a bowl, mix together the flour, pecans and butter until mixture resembles cookie dough. Spread into the bottom of a 9 x 13-inch glass Pyrex baking dish. Bake at 350 degrees F for about 20 minutes or until lightly browned. The crust will appear underdone but will continue cooking in the pan, and will firm up as it cools, so don't be tempted to keep cooking it. Cool completely, about an hour. If time permits, I like to chill each layer in the fridge before topping with the next.
- Mix together the cream cheese and powdered sugar until well blended. Add 1 cup of the Cool Whip and mix together. Spread this layer over the cooled crust.
- Mix together the two boxes of pudding with the 3 cups of milk until slightly thickened, about 3 minutes. Carefully spread over the cream cheese layer.
- Spread the remaining cup of whipped topping on top. Cover and refrigerate at least 4 hours - best if refrigerated 24 hours.
- Before serving, grate chocolate over the top and sprinkle with additional chopped nuts. Cut into squares.
