Heavenly Choco-Pecan Layered Delight
This indulgent four-layer dessert has been a cherished family favorite for generations, lovingly prepared by my aunt during every holiday gathering. Its decadent layers of a buttery pecan crust, velvety cream cheese filling, rich chocolate pudding, and fluffy Cool Whip create a delightful experience in every bite. The combination of crunchy pecans and creamy chocolate is so irresistible that my cousins and I often find ourselves playfully fighting over the last slice. Thankfully, my aunt always knows to prepare two pans to keep the peace and satisfy our sweet cravings!
12
Servings
250
Calories
9
Ingredients
Ingredients
Flour
1 1/2 cups (measured)
Butter
3/4 cup (softened)
Chopped pecans
3/4 cup (chopped)
Cream cheese
2 (8 ounce) packages (softened)
Powdered sugar
2 cups (sifted)
Vanilla extract
1 teaspoon (measured)
Cool Whip
3 cups (divided)
Instant chocolate pudding mix
3 (4 ounce) packages (measured)
Cold milk
5 cups (cold)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a mixing bowl, combine the softened butter with the flour until the mixture resembles coarse crumbs. Stir in the chopped pecans.
3
Press the mixture firmly into the bottom of a greased 9x13 inch baking pan to form an even layer.
4
Bake for 15 minutes or until lightly golden, then remove from the oven and set aside to cool completely.
5
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed until the mixture is smooth and creamy.
6
Reduce the mixer speed to low and gently fold in 2 cups of Cool Whip until just combined.
7
Spread the cream cheese mixture evenly over the cooled pecan crust, smoothing it out with a spatula.
8
In another bowl, whisk together the instant chocolate pudding mixes and cold milk for about 2 minutes until smooth and thickened.
9
Pour the pudding mixture over the cream cheese layer, spreading evenly.
10
Top with the remaining 1 cup of Cool Whip, carefully spreading it to the edges to seal the dessert from air.
11
If desired, garnish with additional chopped pecans or chocolate shavings on top.
12
Cover the pan with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the layers to set and flavors to meld.
Nutrition Information
14.5g
Fat
32.5g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Choco-Pecan Layered Delight?
It is an indulgent four-layer dessert featuring a buttery pecan crust, a velvety cream cheese filling, rich chocolate pudding, and a fluffy topping of Cool Whip.
How many servings does this recipe yield?
This recipe makes approximately 12 servings.
What are the calorie counts per serving?
Each serving contains approximately 250 calories.
What ingredients are needed for the crust?
The crust is made from 1.5 cups of measured flour, 0.75 cups of softened butter, and 0.75 cups of chopped pecans.
At what temperature should I preheat the oven?
The oven should be preheated to 375°F (190°C) for the crust.
How long does the pecan crust need to bake?
The crust should be baked for 15 minutes or until it is lightly golden.
Can I substitute the pecans for another nut?
Yes, although pecans are traditional, you can substitute them with walnuts or almonds if preferred.
What goes into the cream cheese filling layer?
The second layer consists of two 8-ounce packages of softened cream cheese, 2 cups of sifted powdered sugar, 1 teaspoon of vanilla extract, and 2 cups of Cool Whip.
How much cream cheese is required?
You will need 16 ounces total, which is two 8-ounce packages.
Should the powdered sugar be sifted?
Yes, the recipe specifies 2 cups of sifted powdered sugar to ensure a smooth texture.
What is the total amount of Cool Whip used in the recipe?
The recipe uses 3 cups of Cool Whip in total, divided between the layers.
How is the Cool Whip divided during preparation?
2 cups are folded into the cream cheese mixture, and the remaining 1 cup is used as the top layer.
What type of pudding is used for the chocolate layer?
The recipe calls for three 4-ounce packages of instant chocolate pudding mix.
How much milk is needed for the pudding?
You will need 5 cups of cold milk to prepare the pudding layer.
How long should I whisk the pudding and milk?
Whisk the pudding mix and milk together for about 2 minutes until the mixture is smooth and thickened.
What size baking pan is recommended?
A greased 9x13 inch baking pan should be used for this recipe.
Does the crust need to cool before adding layers?
Yes, the pecan crust must cool completely after baking before you spread the cream cheese mixture over it.
How long does the dessert need to refrigerate?
The dessert should be refrigerated for at least 2 hours, though overnight is ideal for the flavors to meld.
Can this dessert be prepared in advance?
Yes, it is a great make-ahead dessert and actually benefits from sitting in the fridge overnight.
What are the fat and carbohydrate contents?
Each serving contains 14.5g of fat and 32.5g of carbohydrates.
How much protein is in one serving?
Each serving provides 3g of protein.
What should I use to garnish the top?
You can garnish the dessert with additional chopped pecans or chocolate shavings.
Why should I spread the top layer to the edges of the pan?
Spreading the final layer of Cool Whip to the edges helps seal the dessert from air, keeping it fresh.
Is the butter melted or softened for the crust?
The butter should be softened so it can be combined with the flour to form coarse crumbs.
What speed should I use for the cream cheese mixture?
Beat the cream cheese, sugar, and vanilla on medium speed, then reduce to low speed when folding in the Cool Whip.
Is this a no-bake recipe?
While often associated with no-bake treats, the crust of this specific recipe requires a short 15-minute bake.
How should I store leftovers?
Leftovers should be covered with plastic wrap and stored in the refrigerator.
Can I use low-fat milk for the pudding?
While cold milk is specified, using whole or 2% milk typically results in a firmer set for instant pudding.
Is the vanilla extract measured or to taste?
The recipe specifies 1 teaspoon of measured vanilla extract.
What is the consistency of the crust mixture before baking?
The mixture of butter and flour should resemble coarse crumbs before the pecans are stirred in and pressed into the pan.