Chocolate Delight

A layered dessert recipe with thick chocolate pudding, cream cheese and cool whip on top of a pecan shortbread crust.

INGREDIENTS

• 1 cup all purpose flour
• 1/2 cup butter, at room temperature
• 1 1/2 cups finely chopped pecans, divided
• Pinch of salt
• 8 oz. cream cheese, at room temperature
• 1 cup powdered sugar
• 16 ounces Cool Whip, divided
• 2 small boxes instant chocolate pudding
• 3 cups milk

INSTRUCTIONS

1. Combine flour, butter, 1 cup of pecans and salt then press into the bottom of a 13×9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely.
2. Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip then mix until combined. Spread cream cheese mixture evenly onto crust.
3. Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread chocolate mixture evenly onto cream cheese layer.
4. Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.