Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
In a small bowl, combine flour, room temperature butter, brown sugar, and finely chopped pecans. Use hands to mix until crumbly, then press into the prepared baking dish. Bake for 15 minutes until light golden. Let cool completely.
In a large bowl, whisk together chocolate pudding mix, vanilla pudding mix, and milk until smooth. Set aside.
In another bowl, combine cream cheese, powdered sugar, and 1 cup of thawed cool whip. Whisk until smooth and creamy.
Once the crust is fully cooled, spread the cream cheese mixture over it. Next, layer the pudding mixture on top, spreading evenly. Top with remaining cool whip.
Sprinkle chopped pecans over the cool whip layer. Cover with plastic wrap and refrigerate for at least 2 hours to set.
Slice and serve chilled. Store leftovers in an airtight container in the fridge.
Notes
For extra flavor, try adding a drizzle of chocolate syrup on top before serving.
Nutrition
Calories: 300kcal
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