This dessert is sooo good. The first time I tried it was when my co-worker brought it to work on a treat day. It was satisfyingly delicious… it brought a smile on my face as I was eating it. I learned later on what its name and coincidentally my son’s food blogger friend, Jo, shared this recipe on her blog. Not surprisingly, it is one the most popular recipe in her blog. I wanted to try it and the chance came on Sunday, when I attended a family salu-salo. I brought Spinach and Strawberry Salad and this wonderful dessert. Both were a hit and enjoyed by everyone, kids and adults alike. This dessert is made of five layers; the bottom crust (consists of pecans, sugar, butter and flour), the cream cheese layer, the vanilla pudding layer, the chocolate pudding layer, and top layer (consists of cool whip and shaved chocolate). This dessert tastes better when chilled overnight. The combination of the cream cheese, cool whip, chocolate and vanilla puddings make this dessert a crowd favorite in any party or gathering. I love the cold, smooth texture and taste of the puddings in my mouth and you know what I like best of all…the nice and crunchy bottom crust. 😀
- 1 cup pecans, chopped
- 3 tablespoons white sugar
- ½ cup butter, melted
- 1 cup flour
- One 8.9 oz (250g) package cream cheese
- 1 cup icing sugar or less, if preferred
- 1cup cool whip
- 5.1 oz (144g) of instant vanilla pudding
- 2 cups milk
- 5.1 oz (144g) of instant chocolate pudding
- 2 cups milk
- 2 cups cool whip
- Shaved chocolate
- Preheat oven to 350°F.
- Spray a 9X13 inch baking pan with cooking spray.
- In a medium bowl, mix all the crust ingredients and press gently into the prepared pan. Bake for 20 minutes or until lightly browned; let crust cool completely.
- Prepare the vanilla pudding with milk as per package instruction. Allow the pudding to set.
- Prepare the chocolate pudding with milk as per package instruction. Allow the pudding to set.
- Meanwhile, in a medium bowl, beat together cream cheese, icing sugar and the cup of cool whip until light and fluffy.
- Spread the cream cheese mixture evenly over the cooled crust. Next spread the set chocolate pudding over the cream cheese layer, followed by the vanilla pudding. Cover the top evenly with the 2 cups of cool whip and then sprinkle with shaved chocolate. Let it set in the fridge for at least 2 hours or overnight before serving.
- Enjoy!
Can I double the recipe and still use a 9×13 pan that’s deep
Hi Carol,
It’s better to make two batches if you want to double the recipe because doubling the recipe and using the same pan will affect the baking time and outcome. Take care and hope you are enjoying the holidays!
That’s good to hear Adel! Hope you and your family are enjoying the holidays!
hahaha! cute name and great dessert! reminds me of my mom’s recipe for Better than Sex Cake…. Mississippi Mid cake also has layers of pudding and whipped topping. gooey desserts with cookie crusts are just the best.
Can it be doubled for a large crowd, using a sheet pan?
Hi Pat,
You need a deeper pan for this recipe, so I don’t think a sheet pan will work. If you want to double the recipe, just use two 6X13 inch baking pans.
Thank you for telling me about the iceing sugar I did not know that !!!!
What is icing sugar?
Hi Genie,
Icing sugar is the same as confectioner’s or powdered sugar.
I made this and it was delicious. My only question is the pudding never got firm even tho I gave time to chill I put the pecan crust in freezer for cooling. Do u think that could be why pudding was very liquidy? Did not look like your picture. It still tasted heavenly.
Hi Vicki,
Make sure to follow the instant pudding package instruction. I used Jello instant pudding and I made the pudding by adding the powder to 2 cups of cold milk and beating it with an electric mixer on lowest speed for 2 minutes and then letting it set. I am not sure if putting the pecan crust in the freezer made the pudding liquidy. But try leaving it on kitchen counter to cool next time. I am glad you liked it tho and you are right, it taste heavenly 🙂 🙂
Hi. This looks absolutely amazing. My family does not like pecans or walnuts however. Do you think this would work with crushed almonds or peanuts instead?
Hi Christine,
I haven’t tried crushed almonds or peanuts. But I am sure it would work 🙂
The name is quite attractive and so is this dessert. A simple one but hits every note.