Yes, it’s that good…
I shared this on my Facebook page, but since this is decidedly going in a book soon…maybe the next one…I think it deserves some bloggy presence. This dessert is so aptly named, it truly made my eyes roll back in my head 🙂 If you love pudding (and I do) you will adore this.
1 cup pecans, chopped…
3 tbsp white sugar
1/2 cup butter
1 cup flour
Cream cheese layer:
1 8 oz package cream cheese
1 cup powdered sugar
1 cup whipped cream or cool whip
Vanilla pudding layer:
1 package of instant vanilla pudding (5.1 oz or 144 g)
3 cups milk
Chocolate Pudding layer:
1 package of instant chocolate pudding (5.1 oz or 144 g)
3 cups milk
3 cups whipped cream or cool whip
shaved chocolate (enough to cover. took me 3 Hershey bars)
Preheat oven to 350 F degrees.
Spray a 9×13 inch baking dish with cooking spray.
Mix all the crust ingredients together and press the mixture into the prepared baking dish.
Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package.
Prepare the chocolate pudding as per the instructions on the package.
In a mixer combine the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly.
Spread the chocolate pudding over the cream cheese filling, then the vanilla pudding over the chocolate. (I sprinkled a light layer of additional chopped pecans between the pudding layers just because we are nutty freaks over here but that’s a personal preference)
Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.