Description
A rich and creamy layered pudding dessert with a crunchy pecan crust, smooth cream cheese filling, and luscious chocolate and vanilla pudding layers.
Ingredients
- For the Crust: 1 cup chopped pecans, 1 cup all-purpose flour, ½ cup melted butter
- For the Cream Cheese Layer: 8 oz cream cheese, 1 cup powdered sugar, 1 cup Cool Whip
- For the Pudding Layers: 1 package (3.4 oz) instant vanilla pudding mix, 1 package (3.4 oz) instant chocolate pudding mix, 3 cups cold milk
- For the Toppings: 2 cups Cool Whip, ¼ cup chocolate shavings
Instructions
- Preheat oven to 350°F (177°C) and grease a 9×13-inch dish.
- Prepare the crust by mixing pecans, flour, and melted butter. Press into the dish and bake for 15-20 minutes. Cool completely.
- Make the cream cheese layer by beating cream cheese and powdered sugar until smooth. Fold in Cool Whip and spread over the cooled crust.
- Prepare the puddings with 1.5 cups milk each and let them thicken. Layer vanilla pudding over the cream cheese layer, followed by chocolate pudding.
- Add whipped topping evenly over the pudding layers.
- Garnish with chocolate shavings and refrigerate for at least 2 hours before serving.
Notes
- Use less milk in the pudding for a thicker texture.
- For a nut-free version, replace the pecan crust with crushed graham crackers.
- Chill the dessert overnight for the best consistency.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake (except for crust)
- Cuisine: American