Crust:
1 stick unsalted butter, softened
1 c all purpose flour
¼ c finely minced pecans
1st Layer:
8 oz package cream cheese, softened
1 c powdered sugar
1 c Cool Whip
2nd layer:
2-3.9 oz pkgs instant chocolate pudding
3 c whole milk
Topping:
1-2 c Cool Whip
Additional chopped pecans, for garnish
Grated chocolate or Heath bits, for garnish
Preheat oven to 350 degrees.
In a bowl, mix the flour, pecans, and butter until mixture resembles cookie dough.
Spread into the bottom of a 9x13 in glass Pyrex baking dish.
Bake at 350 degrees for about 20 mins or until lightly browned. Cool completely, about an hour.
Mix together the cream cheese and powdered sugar until well blended.
Add 1 c Cool Whip and mix together.
Spread this layer over the cooled crust.
Mix together the two boxes of pudding with the 3 c of milk until slightly thickened, about 3 mins.
Carefully spread over the cream cheese layer.
Spread the remaining cup of whipped topping on top.
Cover and refrigerate-best if refrigerated 24 hours.
Before serving, grate chocolate over the top and sprinkle with additional chopped nuts. Cut into squares.
Variations: Can be made with a variety of crusts by substituting crushed cookies, graham crackers or vanilla wafers for flour.