Ingredients
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, melted
– 1 cup chopped pecans (optional)
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 1 container (8 oz) whipped topping (like Cool Whip), divided
– 1 package (3.4 oz) instant vanilla pudding mix
– 1 package (3.4 oz) instant chocolate pudding mix
– 3 cups cold milk
– Chocolate shavings or crushed pecans for garnish
Instructions
- – Preheat oven to 350°F (175°C).
- – Mix flour, melted butter, and chopped pecans. Press into the bottom of a 9×13-inch baking dish to form a crust. Bake for 15 minutes. Cool completely.
- – In a medium bowl, beat cream cheese, powdered sugar, and 1 cup of whipped topping until smooth. Spread over the cooled crust.
- – In a separate bowl, whisk together vanilla pudding mix, chocolate pudding mix, and cold milk until thickened. Spread over the cream cheese layer.
- – Spread the remaining whipped topping over the pudding layer.
- – Refrigerate for at least 4 hours or overnight.
- – Garnish with chocolate shavings or pecans before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 12
- Calories: 320 per serving