Description
This decadent four-layer dessert features a buttery toasted pecan crust topped with sweet cream cheese, rich chocolate pudding, and a fluffy whipped topping. It is an effortless, make-ahead treat that is always a hit at potlucks and family gatherings.
Ingredients
- 1 cup all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups pecans, finely chopped and divided
- 1/4 teaspoon salt
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 16 ounces whipped topping (Cool Whip), divided
- 2 packages (3.9 ounces each) instant chocolate pudding mix
- 3 cups cold milk
Instructions
- Preheat your oven to 325°F and prepare a 13×9-inch baking dish.
- In a mixing bowl, combine the flour, softened butter, 1 cup of chopped pecans, and salt using an electric mixer until crumbly; press firmly into the bottom of the baking dish.
- Bake the crust for 25-30 minutes until lightly golden brown, then remove from the oven and allow to cool completely.
- Beat the room temperature cream cheese and powdered sugar together until smooth, then gently fold in 4 ounces (half of one tub) of whipped topping.
- Spread the cream cheese mixture evenly over the cooled crust.
- In a separate bowl, whisk together the two boxes of instant pudding and cold milk for two minutes until thickened, then spread over the cream cheese layer.
- Top the chocolate layer with the remaining whipped topping and sprinkle with the remaining 1/2 cup of chopped pecans.
- Refrigerate for at least two hours before serving to allow the layers to set properly.
Notes
To achieve perfectly clean squares when serving, use a sharp knife dipped in hot water and wiped dry between each cut. If you need to prepare this further in advance, the crust can be baked a day early and kept at room temperature until you are ready to add the chilled layers.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American