LAYERED CHOCOLATE PUDDING DESSERT WITH SALTED PECAN CRUST
For the salted pecan crust:
1-1/2 cups Flour
1/2 cup Brown Sugar, packed
3/4 teaspoon Salt
1/3 cup Finely Chopped Pecans
9 Tablespoons Cold Butter
For the cream cheese layer:
2 ounces Cream Cheese, Softened
1-1/2 cup Powdered Sugar
12 ounces regular Cool WhipTopping, Divided (1 1/2 Cups For Cream Cheese Layer, Remaining For Cool Whip Layer)
For the chocolate pudding layer:
2 boxes (3.9 Oz. Size) Chocolate Fudge Instant Pudding & Pie Filling
4 cups Cold Whole Milk
For the cool whip layer:
Remaining Cool Whip From Cream Cheese Layer
Shaved chocolate or chocolate sprinkles
For the crust:Preheat oven to 325.Combine flour, brown sugar, salt, and pecans. Cut in butter with a until crumbly. Press mixture evenly onto bottom of 9 x 13 pan.
Bake for 18–20 minutes, or until crust is set and slightly browned. Cool completely.For the cream cheese layer:Whip cream cheese and powdered sugar until smooth.
Fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:Whisk pudding with milk for 2 minutes. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate or chocolate sprinkles.
Refrigerate for 6 hours or overnight.