Crafting the Crust:
Combine flour, melted butter, and finely chopped pecans.
Press this mixture into a 9×13-inch dish.
Bake at 325°F for about 25 minutes and allow it to cool.
Preparing the Cheesecake Layer:
Blend softened cream cheese, powdered sugar, and a cup of Cool Whip.
Using an electric mixer will make this easier.
Smooth this blend over the cooled crust and place it in the freezer for 20 minutes to set.
Adding the Pudding Layers:
Whisk together the vanilla and chocolate instant puddings with milk.
Smooth this over the cream cheese layer.
Optional: You can put it back in the freezer for another 20 minutes for easier layering.
Final Touch:
Spread the remaining Cool Whip on top.
If you like, dust the top with some grated chocolate.
Allow it to chill in the refrigerator for at least 2 hours before serving.
Notes
Use a 12-ounce tub of Cool Whip if you can find it; an 8-ounce tub will also suffice. Giving each layer a 20-minute chill in the freezer helps it set properly. You can prepare Chocolate Delight up to 3 days ahead of your event.
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