Description
A layered dessert reminiscent of chocolate pudding and creamy cheesecake with a velvety texture.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup butter (melted)
- ½ cup pecans (chopped)
- 8 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- 16 oz Cool Whip (1 large tub)
- 2 boxes chocolate instant pudding (3.9 oz each)
- 3 cups milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine flour, melted butter, and chopped pecans. Mix until crumbly.
- Press the mixture evenly into the bottom of a 9×13 inch pan. Bake for 15 minutes, then allow to cool.
- In another bowl, beat cream cheese and powdered sugar until creamy and smooth. Spread this mixture over the cooled crust.
- In a separate bowl, whisk together chocolate pudding and milk. Once thickened, layer it over the cream cheese layer.
- Finally, spread the Cool Whip over the top, smoothing it out nicely.
- Chill in the refrigerator for at least 4 hours, or overnight for best results.
Notes
For a gluten-free option, substitute with gluten-free flour and consider using walnuts instead of pecans. Presentation can be enhanced with cocoa powder or chocolate shavings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: chocolate dessert, no-bake dessert, creamy dessert, crowd-pleaser, easy recipe