| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Butter, room temperature | ½ cup |
| Brown sugar | 1 tablespoon |
| Pecans, finely chopped | 1 cup + 3 tablespoons |
| Cream cheese, room temperature | 8 oz (1 package) |
| Powdered sugar | 1 cup |
| Cool Whip, thawed | 3 cups total |
| Instant chocolate pudding mix | 3.9 oz box |
| Instant vanilla pudding mix | 3.4 oz box |
| Cold milk | 3 cups |
Directions
1. Preheat & Prep the Crust
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Make the Crust Layer
In a bowl, mix flour, butter, brown sugar, and 1 cup pecans by hand until crumbly. Press the mixture firmly into the bottom of your baking dish and bake for 15 minutes. Cool completely.
3. Whip the Filling
In a large bowl, whisk the chocolate and vanilla pudding mixes with milk until smooth. Add cream cheese, powdered sugar, and 1 cup of Cool Whip, then blend until creamy and fully combined.
4. Assemble the Layers
Spread the pudding mixture evenly over the cooled crust. Gently top with the remaining 2 cups of Cool Whip. Sprinkle with the extra 3 tablespoons of chopped pecans for crunch and flair.
5. Chill & Serve
Refrigerate until set, at least 2 hours. Serve chilled, and store leftovers in an airtight container in the fridge.
Pro Tip
Make it your own: Add shaved chocolate, a drizzle of caramel, or a dusting of cocoa powder for extra flair before serving
