As kids, when my Mom’s family got together there were some staples you could absolutely count on being there. This is one of those dishes. There is rarely a family get together that doesn’t have this dessert on the table somewhere and there are always plenty of taste testers, so we can guarantee this recipe is a good one (read more about the size of our family here)!
There are creamy layers and thick, rich chocolate on top of a pecan shortbread crust. It’s a classic, layered, potluck style, no-frills dessert that is certain to please your crowd, of any size. ~Kathy
- ½ c. butter, softened
- 1 c. flour
- pinch of salt
- 1c. finely chopped pecans
- 8 oz. cream cheese, softened
- 1 c. powdered sugar
- 8 oz. Cool Whip, thawed, divided
- 1 (3.9 oz.) vanilla instant pudding
- 1 (3.9 oz.) chocolate instant pudding
- 2 c. cold milk
- Preheat oven to 350˚F. Combine butter, flour, salt and pecans and spread evenly into 9 x 13 baking dish, pressing firmly to pack down. Bake for approximately 15 minutes. Set aside and allow to cool completely.
- In a mixing bowl, beat cream cheese until smooth. Incorporate powdered sugar then fold in 1 c. Cool Whip. Spread over cooled crust.
- In a separate mixing bowl, combine both pudding mixes and milk. Use a hand mixer to mix well for about 2 minutes. Spread over cream cheese layer.
- Top with remaining Cool Whip. Refrigerate at least 2 hours to allow to set up. Store in the refrigerator.