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1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the flour, butter, brown sugar, and finely chopped pecans. Mix until crumbly.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer.
Bake for 15-20 minutes or until lightly golden. Remove from the oven and let it cool completely.
2. Make the Cream Cheese Filling:
In a mixing bowl, beat the cream cheese until smooth and creamy.
Gradually add the powdered sugar and mix until well combined.
Fold in the thawed Cool Whip until evenly incorporated.
Spread the cream cheese mixture over the cooled crust.
3. Prepare the Pudding Layers:
In separate bowls, prepare the chocolate and vanilla pudding mixes according to the package instructions, using 1½ cups of cold milk for each.
Start with the chocolate pudding layer. Pour it evenly over the cream cheese filling, followed by the vanilla pudding layer.
4. Chill and Serve:
Refrigerate the dessert for at least 4 hours, or until the puddings are set.
Before serving, you can garnish with additional Cool Whip or chopped pecans if desired.
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