Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened to room temperature
- 1 tablespoon brown sugar
- 1 cup pecans, finely chopped
- 8 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 3 cups Cool Whip, thawed (divided use)
- 3.9 oz box of instant chocolate pudding mix
- 3.4 oz box of instant vanilla pudding mix
- 3 cups milk
- 3 tablespoons pecans, chopped, for garnish
Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
Preparation
- Prepare the Baking Dish:
- Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray to prevent sticking.
- Make the Crust:
- In a small mixing bowl, combine 1 cup of all-purpose flour, ½ cup softened butter, 1 tablespoon of brown sugar, and 1 cup of finely chopped pecans. Mix these ingredients by hand or with a pastry cutter until the mixture becomes crumbly and resembles wet sand.
- Press this pecan crumble firmly and evenly into the bottom of your prepared baking dish. Ensure it’s well compacted as this will be your crust.
- Place in the preheated oven and bake for about 15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely in the dish on a wire rack.
- Prepare the Filling:
- In a large mixing bowl, whisk together the instant chocolate and vanilla pudding mixes with 3 cups of milk. Stir continuously until the mixture is smooth and thickens slightly.
- Add in the softened cream cheese and 1 cup of powdered sugar. Using an electric mixer or a strong whisk, beat the mixture until it is smooth and free of lumps.
- Fold in 1 cup of thawed Cool Whip gently until the mixture is uniform.
- Assemble the Dessert:
- Once the crust has cooled, pour the creamy pudding mixture over the crust. Use a spatula to spread the filling evenly across the crust.
- Top the pudding layer with the remaining 2 cups of thawed Cool Whip, spreading it smoothly to cover the pudding layer.
- Sprinkle 3 tablespoons of chopped pecans over the top for garnish.
- Chill and Serve:
- Refrigerate the dessert for at least 4 hours, or until set, before slicing. This dessert is best served chilled.
- Cut into squares and serve. Keep any leftovers refrigerated in an airtight container to maintain freshness.
Enjoy your homemade Chocolate Pecan Delight, perfect for a sweet and satisfying dessert!
