Ingredients
Scale
- 1/2 cup Margarine, melted
- 1 cup Chopped pecans
- 1 1/2 cups Graham cracker crumbs
- 1 package (8 ounces) Cream cheese
- 1 cup Confectioners’ sugar
- 4 cups Frozen whipped topping, thawed
- 1 package (3.9 ounces) Instant chocolate pudding mix
- 1 package (3.4 ounces) Instant vanilla pudding mix
- 3 cups Milk
- 1 ounce Unsweetened chocolate, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the melted margarine, chopped pecans, and graham cracker crumbs. Stir until fully blended.
- Press the mixture evenly into the bottom of a 9×13-inch baking pan to form a firm crust.
- Bake the crust for 20 minutes, or until lightly browned. Remove and let cool completely.
- Beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of thawed whipped topping. Spread over cooled crust.
- Prepare chocolate and vanilla pudding with 3 cups milk as directed. Allow pudding to set. Spread pudding over cream cheese layer.
- Top with remaining whipped topping. Drizzle melted chocolate across the top for decoration.
- Cover and refrigerate for at least 1 hour before serving. Slice into squares. Store leftovers tightly covered in the freezer.
Notes
- Ensure the crust cools completely before adding the cream cheese layer for best texture.
- Substitute margarine with real butter for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American