Ingredients
Equipment
Method
- Heat oven to 300°F (150°C) and lightly grease a 13x9-inch baking dish.
- In a medium bowl, mix together the flour, softened butter, 1 cup finely chopped pecans, and a pinch of salt until the mixture forms clumps.
- Spread the pecan mixture evenly over the bottom of the prepared baking dish, pressing it into a flat, even layer. Bake for 20 to 25 minutes, or until the crust is golden. Remove and let cool completely.
- In a large bowl, use a hand mixer to beat the softened cream cheese and powdered sugar together until smooth. Fold in 8 ounces of whipped topping until fully incorporated.
- Carefully spread the cream cheese mixture over the fully cooled crust to create a second layer.
- In a separate large bowl, use an electric mixer on medium speed to combine both boxes of instant chocolate pudding mix with the milk, beating for 2 minutes until thickened.
- Spread the chocolate pudding mixture evenly over the cream cheese layer.
- Layer the remaining 8 ounces of whipped topping over the pudding, then sprinkle the top with 1/2 cup chopped pecans.
- Refrigerate the assembled dessert for at least 3 hours, or overnight for best results, before slicing and serving. Store leftovers in the fridge for up to 4 days.
Nutrition
Notes
To get the cleanest layers, be sure to let the crust cool completely before adding the next layer, and allow the assembled dessert plenty of time to chill so it slices neatly. You can swap the flour for a gluten-free blend if needed. Homemade whipped cream can be used instead of whipped topping, but stabilize it if making ahead. Serve straight from the pan with a sturdy spatula. This dessert keeps up to 4 days in the refrigerator but does not freeze well due to the creamy layers.