This recipe has been around in many different variations for years and no one really knows who started it. Whoever they are, they are genius! As a pastry chef who has worked with some amazing ingredients and made some pretty “WOW” desserts, I tell you this simple dessert may be my favorite (does that ruin my credibility?)!
You may say, “it’s not very sophisticated”, and, admittedly, it’s not – but the combination of the crunchy and creamy, sweet and salty makes it better than…almost anything! The only baking required is 15 minutes for the crust and it’s worth heating up your kitchen. The cold, creamy layers of goodness makes it perfect for a summer dessert even on the hottest of days.CRUST: Combine in a bowl: 2/3 cup AP Flour
2/3 cup Pecans, chopped
1/3 cup Butter, melted Press in the bottom of 6″x10″ or 9″x9″pan. Bake in 350 degree oven for 15 minutes. Cool completely. Cream in a bowl with the paddle attachment:
8 oz. pkg. Cream Cheese, room temperature
1/2 cup Confectioner’s Sugar Add:
1 cup Cool Whip, thawed Spread the cool whip mixture onto the cooled crust. Refrigerate for 15 minutes. Prepare the pudding by whisking together: 1-1/2 cups milk
1 box (3.9 ounce size) Instant Chocolate Pudding Spread the pudding on top of Cool Whip layer. Refrigerate until set. Spread the pudding layer with 1 cup of Cool Whip, thawed. Sprinkle top with chopped pecans. Refrigerate and allow to set for several hours before cutting and serving.