Description
A quick and crowd-pleasing layered pudding dessert with a nut crust, cream cheese layer, vanilla and chocolate pudding, topped with whipped cream.
Ingredients
Scale
- 1 cup chopped pecans
- 3 tablespoons granulated sugar
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- 8 ounces cream cheese, softened
- 1 cup powdered sugar (or ½ cup for less sweetness)
- 1 cup Cool Whip or freshly whipped cream
- 5.1 oz instant vanilla pudding mix
- 2 cups cold milk
- 5.1 oz instant chocolate pudding mix
- 2 cups cold milk
- 2 cups Cool Whip or freshly whipped cream for topping
- Shaved chocolate for garnish (optional)
Instructions
- Preheat oven to 350°F and lightly spray a 9×13 inch baking dish.
- Combine chopped pecans, sugar, melted butter, and flour until evenly mixed, then press firmly into prepared dish.
- Bake for 20 minutes until lightly golden and fragrant.
- Allow crust to cool completely before adding other layers.
- Beat softened cream cheese and powdered sugar until smooth and fold in 1 cup Cool Whip.
- Prepare vanilla and chocolate puddings using only 2 cups milk each, whisking until thickened.
- Spread cream cheese mixture over cooled crust, then layer vanilla pudding, followed by chocolate pudding.
- Top with remaining 2 cups Cool Whip, spreading evenly.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and layers to set.
Notes
Chill overnight for best texture; keep crust firm for clean slices; absorbed flavors enhance with chilling time.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg