Ingredients
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1 cup chopped pecans
– 1 (8 oz) package cream cheese, softened
– 1 cup powdered sugar
– 1 (12 oz) container whipped topping, divided
– 2 (3.4 oz) boxes instant pudding mix (1 chocolate, 1 vanilla)
– 3 cups cold milk
– Chocolate shavings or additional pecans for garnish (optional)
Instructions
- – Preheat oven to 350°F (175°C).
- – In a medium bowl, mix flour, softened butter, and chopped pecans. Press mixture into the bottom of a 9×13-inch baking dish. Bake for 15 minutes. Allow to cool completely.
- – In another bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping. Spread this mixture over the cooled crust.
- – Prepare the pudding mixes together with 3 cups of cold milk according to package directions. Spread the pudding layer over the cream cheese layer.
- – Spread the remaining whipped topping evenly on top of the pudding layer.
- – Refrigerate for at least 4 hours or overnight to set.
- – Before serving, garnish with chocolate shavings or additional pecans if desired.
- Cook Time: 15 minutes
Nutrition
- Serving Size: 12
- Calories: 320 per serving