A classic layered dessert with a pecan shortbread crust, a sweet cream cheese filling, a rich chocolate pudding middle, and a light whipped topping.
Author
Linda Carruth
Recipe
| Measurements | Ingredients |
|---|---|
| For the Crust: | |
| 1 cup | Flour |
| 1 stick | Oleo (Margarine) |
| 1 cup | Pecans |
| For the First Layer: | |
| 8 ounces | Cream Cheese |
| 1 cup | Cool Whip |
| 1 cup | Powdered Sugar |
| 1 teaspoon | Vanilla |
| For the Second Layer: | |
| 1 large package | Jello Instant Chocolate Pudding |
| 2 cups | Milk |
| 1 teaspoon | Vanilla |
| For the Third Layer: | |
| 2 cups | Cool Whip |
Instructions
- Crust: Mix the flour, oleo, and pecans until crumbly. Pat the mixture into an 8x11 inch dish. Bake at 325°F for 30 minutes. Let the crust cool completely.
- First Layer: Beat together the cream cheese, 1 cup of Cool Whip, powdered sugar, and 1 teaspoon of vanilla. Spread this mixture evenly over the cooled crust.
- Second Layer: In a separate bowl, beat the instant chocolate pudding mix, 2 cups of milk, and 1 teaspoon of vanilla together slowly until the mixture thickens. Pour this over the first (cream cheese) layer.
- Third Layer: Top the pudding layer with 2 cups of Cool Whip.
- Place the dessert in the refrigerator and let it set, preferably overnight.
