INGRÉDIENTS
FOR THE CRUST:
1/2 cup (1 stick) butter, melted
1 cup all-purpose flour
3/4 cup pecans, finely chopped
1/4 cup brown sugar
FOR THE CREAM CHEESE LAYER:
8 oz cream cheese, at room temperature
2 tablespoons heavy cream
1/2 cup powdered sugar
FOR THE CHOCOLATE LAYER:
1 (3.4 oz) box instant chocolate pudding
1 (3.4 oz) box instant chocolate fudge pudding
1 3/4 cup milk
FOR THE TOPPING:
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 cup pecan halves
PREPARATION
Preheat the oven to 350°F.
In a medium bowl, stir together the melted butter, flour, pecans, and brown sugar.
Press mixture into the bottom and up the sides of a 9-inch pie pan and bake until crust begins to brown around the edges, 15-20 minutes. Let cool completely.
In a clean bowl, beat the cream cheese, 1/2 cup powdered sugar, and heavy cream with an electric mixer until smooth. Spread into cooled crust.
In a separate bowl, combine the pudding mixes and milk and allow to set for 5 minutes. Spread thickened pudding over cream cheese mixture and place in refrigerator to chill until set, at least 4 hours.
When ready to serve, make the topping by beating the heavy cream and powdered sugar until soft peaks form. Spread over chocolate pudding layer and top with pecans. Enjoy!
