A luscious layered dessert combining a buttery pecan crust, creamy cheese filling, and rich chocolate pudding, topped with whipped cream.
Combine the flour, butter, and pecans in a mixing bowl until crumbly.
Ensure the butter is cold for a crumbly texture.
Press the mixture into a greased baking dish and bake at 350°F (175°C) for 15 minutes. Let cool.
Allow the crust to cool completely to maintain its structure.
Beat the cream cheese and powdered sugar until smooth. Fold in half of the whipped topping.
Use softened cream cheese for easier mixing.
Spread the cream cheese mixture over the cooled crust.
Spread evenly for a uniform layer.
Mix the pudding mix with cold milk until thickened.
Use cold milk for a quicker set.
Spread the pudding mixture over the cream cheese layer.
Smooth out the top for an even layer.
Spread the remaining whipped topping over the pudding layer.
Chill the whipped topping for easier spreading.
Sprinkle grated chocolate over the top. Cover and refrigerate overnight.
Refrigerating overnight enhances the flavors.
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