A light, creamy, and layered Southern-style dessert everyone loves.
Yield: Serves 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
For the crust:
- 1 cup all-purpose flour
- ½ cup butter, at room temperature
- 1 tablespoon brown sugar
- 1 cup pecans, finely chopped
For the creamy layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup Cool Whip, thawed
For the pudding layer:
- 3.9 oz box instant chocolate pudding mix
- 3.4 oz box instant vanilla pudding mix
- 3 cups cold milk
For topping:
- 2 cups Cool Whip, thawed
- 3 tablespoons pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Start by preparing the crust. In a small bowl, mix the flour, softened butter, brown sugar, and 1 cup of finely chopped pecans. Use your hands or a pastry cutter to work everything into a crumbly mixture. Press the crust firmly and evenly into the bottom of the baking dish and bake for 15 minutes. Set aside to cool completely.
In a large mixing bowl, whisk together the chocolate and vanilla instant pudding mixes with the milk until smooth and thickened. Add the softened cream cheese, powdered sugar, and 1 cup of Cool Whip, whisking again until the mixture becomes creamy and fully combined.
Spread this pudding mixture over the cooled pecan crust, smoothing it into an even layer. Top with the remaining 2 cups of Cool Whip, then finish by sprinkling the chopped pecans over the top.
Refrigerate for at least 1 hour before serving. Store any leftovers covered in an airtight container in the refrigerator.
