This recipe was the hottest thing going in the early 1970s and will be an instant favorite at the next family reunion! Be sure to keep the dessert chilled until ready to serve and when cutting the chocolate delight wipe your knife between each cut to keep the layers clean. Let’s bring this old favorite back!
- Prep Time: 30m
- Cook Time: 15m
- Yield: 1 (9x13-inch) pan; approx 12 servings
- Category: Dessert
Ingredients
- 3/4 c (1 ½ sticks) unsalted butter, melted
- 1 c chopped pecans
- 1 1/2 c all-purpose flour
- 8 oz cream cheese, at room temperature
- 1 c confectioners’ sugar
- 1 (16-ounce) carton cool whip, divided
- 2 (3.9-ounce) packages instant chocolate pudding
- 3 c whole milk
Instructions
- Preheat the oven to 350°F and prepare a 9x13-inch pan with baking spray.
- Combine the melted butter, pecans, and flour in a medium mixing bowl.
- Press the mixture into the prepared pan and bake for 15 minutes.
- Remove from the oven and let cool slightly.
- In the bowl of a stand mixer, combine the cream cheese and confectioners’ sugar, using the paddle attachment and mix until creamy. Add in half of the cool whip and mix to combine.
- Spread the cream cheese mixture on top of the cooled crust.
- To the mixing bowl, add the instant pudding and milk. Switch to the whisk attachment and whisk until well combined and smooth.
- Dollop and spread the pudding mixture on top of the cream cheese layer.
- Top with the remaining cool whip. Cover and chill overnight before serving.