A delightful layered dessert featuring a nutty crust, creamy filling, and rich chocolate topping.
Preheat your oven to 350°F.
Ensure the oven is fully preheated before baking the crust for even cooking.
Combine the chopped pecans and flour in a mixing bowl. Melt the butter and mix it in until the mixture is crumbly.
Mix thoroughly to ensure the butter is evenly distributed.
Press the mixture into a 9x13 inch baking dish to form a thin crust. Bake for 15 minutes or until lightly golden. Let it cool completely.
Allow the crust to cool completely before adding the filling to prevent melting.
Blend the softened cream cheese and powdered sugar until smooth. Fold in the whipped topping gently.
Use a spatula to fold in the whipped topping to maintain its airy texture.
Spread the filling evenly over the cooled crust.
Spread evenly to ensure a smooth layer.
Mix the pudding mix with cold milk until thickened. Spread it over the cream cheese layer.
Chill the pudding slightly before spreading for easier handling.
Spread the remaining whipped topping over the pudding layer.
Spread gently to avoid mixing with the pudding layer.
Sprinkle chopped pecans on top as garnish. Chill the dessert in the refrigerator for at least 2 hours before serving.
Chilling allows the layers to set properly for clean slicing.
Slice and serve chilled. Enjoy your delightful dessert!
Use a sharp knife to slice cleanly through the layers.
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