- 1 1/2 cups all-purpose flour
- 3/4 cup butter, melted
- 1 cup pecans, finely chopped
- 1 (8 oz) package cream cheese, room temperature for easier mixing
- 1 cup confectioners’ powdered sugar
- 1 cup Cool Whip
- 1 (3.4 oz) package vanilla instant pudding
- 1 (3.4 oz) package chocolate instant pudding
- 3 cups whole milk
- remainder of Cool Whip
- Optional: grated chocolate sprinkled over the top
Crust layer: Mix flour, butter and pecans and press into the bottom of a 9 X 13-inch dish or pan. Bake at 325°F for 25 minutes. Remove from oven and cool completely.
For the bottom layer over crust, mix cream cheese, powdered sugar and 1 cup Cool Whip. This is easiest to mix with an electric mixer. Spread over crust. Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.
For the second layer, mix together puddings and milk. Mix according to package directions. Spread over cream cheese layer. You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.
Top with remaining Cool Whip and sprinkle with grated chocolate, if desired. Let the dessert chill in the refrigerator for at least 2 hours.
*Cool Whip comes in 8 or 12 ounce tubs. Get the 12 ounce tub if you can find it, if not the 8 ounce tub will work.
**I like to chill each layer before I add the next to give everything a chance to firm up. A quick trip into the freezer for 20 minutes is enough time to help everything set.
***Chocolate Delight can be made up to 3 days in advance.