Description
A beloved Southern layered dessert featuring a buttery pecan crust, fluffy cream cheese layer, rich chocolate pudding, and sweet whipped cream — no possum, just sweet goodness!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping, divided (or homemade whipped cream)
- 2 (3.9-ounce) boxes instant chocolate pudding mix
- 3 cups cold milk
- Additional chopped pecans or chocolate shavings for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, melted butter, and chopped pecans until crumbly. Press the mixture into the bottom of a 9×13-inch baking dish.
- Bake the crust for 15-20 minutes, until lightly golden. Let cool completely.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in half of the whipped topping. Spread evenly over the cooled crust.
- In another bowl, whisk together instant chocolate pudding mix and cold milk until thickened. Pour and spread over the cream cheese layer.
- Top with the remaining whipped topping, spreading to the edges.
- Sprinkle with extra chopped pecans or chocolate shavings if desired.
- Chill in the refrigerator for at least 4 hours or overnight for best results.
Notes
- Drizzle chocolate syrup on top before serving for extra indulgence.
- Use chocolate cookie crumbs instead of pecans for a twist on the crust.
- Swap in homemade chocolate pudding for a richer flavor.
- Add mini chocolate chips to the cream cheese layer for extra texture.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake / Bake for crust
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 20g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg