1 cup all purpose flour
1/2 cup butter, softened
1 1/2 cups finely chopped pecans, divided (here’s the nut grinder I use)
Pinch of salt
8 ounces cream cheese, softened
1 cup powdered sugar
16 ounces Cool Whip, divided
2 3.9-oz. boxes instant chocolate pudding
3 cups milk
- Combine flour, butter, 1 heaping cup of pecans and salt and press into the bottom of a 13×9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely.
- Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mixture evenly onto crust.
- Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread chocolate mixture evenly onto cream cheese layer.
- Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.
Original recipes visit: Chocolate Delight @ southyourmouth.com