Description

This elegant layered dessert combines a buttery pecan shortbread crust with a silky cream cheese filling and a rich chocolate custard. Finished with a light whipped topping and extra nuts, it offers a sophisticated balance of textures and flavors.

Ingredients

1 cup (125g) all-purpose flour
1/2 cup (113g) unsalted butter, softened
1 1/2 cups (170g) finely chopped pecans, divided
1 pinch fine sea salt
8 ounces (226g) cream cheese, softened
1 cup (120g) powdered sugar
Two 8-ounce tubs whipped topping, thawed and divided
Two small boxes instant chocolate pudding mix
3 cups (710ml) cold whole milk

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Instructions

Preheat oven to 325°F (163°C). Combine flour, softened butter, 1 cup of chopped pecans, and salt until the mixture resembles coarse sand. Press into a 13×9 inch baking dish and bake for 25 to 30 minutes until pale golden. Cool completely.
Beat the room-temperature cream cheese and powdered sugar until smooth. Fold in half of the first tub of whipped topping. Spread this mixture evenly over the cooled crust.
Whisk the two boxes of instant chocolate pudding with the cold milk for two minutes until thickened. Spread the chocolate custard over the cream cheese layer.
Top with the remaining whipped topping and sprinkle with the remaining 1/2 cup of pecans. Refrigerate for at least 2 to 4 hours before slicing.

Notes

For the most stable layers, ensure your milk is ice-cold when whisking the instant pudding. If you prefer a cleaner presentation, refrigerate the dessert overnight to allow the crust to fully soften against the creamy fillings, making it easier to lift individual squares without crumbling.

Prep Time: 25 mins
Cook Time: 30 mins
Category: Dessert
Method: Layering
Cuisine: American