Pudding Dessert

5 from 1 vote

This layered chocolate pudding dessert features a buttery crust, creamy chocolate pudding, a smooth cream cheese layer, and Cool Whip topping. Easy to make and perfect for potlucks, holidays, or family gatherings!

Prep Time15

Cook Time15

Total Time30

Course: Dessert, Spring Time Recipes

Cuisine: American

Keyword: chocolate, cookie crust, cool whip, cream cheese, flaky, pudding, sugar cookies

Servings:

Calories: 310kcal

Author: Misty Tannery

Ingredients

1 cup flour
½ cup pecans chopped fine
½ cup butter melted
12 oz Cool Whip thawed
1½ cup powder sugar
8 oz cream cheese
6 oz chocolate instant pudding mix 2- 3 oz boxes
3 cups cold milk

Instructions

Preheat oven to 350℉. If desired add the butter to the pan and melt in the oven.
Mix first 3 ingredients into 9x13 pan.
1 cup flour, ½ cup pecans, ½ cup butter
Press mixture into an even layer. It will seem like it will not all fit. But it will, trust the process. I end up using my fingers.
Bake for 15 minutes. Until slightly golden on edges.
Cool completely.
With a mixer mix sugar, cream cheese and 1 cup of the Cool Whip until fluffy.
Dollop all over the cooled crust. Spread this out-Gently! Do not press down because you will break your crust. That crust is delicate.
Whisk milk with pudding. Pour onto cream cheese layer. And spread evenly.
Refrigerate several hours.
Spread with rest of the Cool Whip on top.
Garnish with shaved chocolate if desired.

Notes

I find dolloping the cream cheese layer all over the crust then spreading slowly and gently prevents that crust from breaking and mixing into the cream cheese layer.

Nutrition