Prep 35 mins
Cook 25 mins
Yes, this is the thirteenth entry for this particular recipe, and yes, it is different from all the rest. This is one of the most requested desserts I have. Easy to put together, and ohhhhhh soooooo gooooood. (People actually make strange noises while eating it.) It will keep for a few days in the fridge, but only if you padlock the door. :) Cooking time does not include the time needed for chilling. NOTE: whipped cream is measured after it has been whipped.
- 1⁄2 cup butter, soft (margarine works very well)
- 3 teaspoons sugar
- 1 cup flour
- 1 cup pecans, coarsely chopped
- 8 ounces cream cheese, soft
- 1 cup icing sugar
- 2 cups whipped cream
- 1 (106 g) package chocolate instant pudding, 4 serving size
- 1 (106 g) package instant vanilla pudding, 4 serving size
- 2 cups milk
- 1 1⁄2 cups whipped cream
- 1 chocolate bar, grated
- Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
- Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
- Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
- Pour this mixture over the crust.
- Combine both pudding mixes with the milk. Pour over cheese mixture.
- Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
- Chill for at least 4 hours before serving.
To save time and calories, I used low fat crewm cheese and cool whip and sugar free pudding cups already prepared.
To Diane N. , for spreading the pudding over the cream cheese, be sure that the cr cheese layer is well chilled first. Then for spreading consistency of the pudding, it works well when you use the amount of milk called for (I used 2 cups per pkg, as I wanted mine a little firmer) and it spread well...
for the first reviewer, tina a, the milk amount should be 1 1/2 cups per box of pudding mix. I use 3 cups and mix both puddings together. I find it difficult to make a great job of spreading pudding on top of pudding