Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
For the Pudding Layer:
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- 3 cups cold milk
For the Topping:
- 1 cup whipped topping
- Grated chocolate or chopped nuts (optional, for garnish)
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the flour, melted butter, and chopped pecans until well mixed.
- Press the mixture evenly into the bottom of a 9×13-inch baking dish.
- Bake for 15-20 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.
Cream Cheese Layer:
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold in the whipped topping until well combined.
- Spread this mixture evenly over the cooled crust.
Pudding Layer:
- In a large bowl, whisk together the instant chocolate pudding mix, instant vanilla pudding mix, and cold milk until the mixture thickens.
- Carefully spread the pudding mixture over the cream cheese layer.
Final Topping:
- Spread the remaining whipped topping over the pudding layer.
- If desired, sprinkle grated chocolate or chopped nuts on top for garnish.
Chill:
- Refrigerate the cake for at least 2 hours, or until set, before serving.