A buttery pecan crust is topped with layers of cream cheese and chocolate pudding in this decadent chilled dessert.
What You Need
Original recipe yields 16 servings
1-1/4 cups finely chopped PLANTERS Pecans
3/4 cup flour
1/4 cup butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
2-2/3 cups cold milk
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Let's Make It
Heat oven to 375°F.
Combine nuts, flour and butter; press onto bottom of 9-inch springform pan. Bake 20 min.; cool.
Beat cream cheese and sugar with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Beat pudding mixes and milk with whisk 2 min.; spread over cream cheese layer.
Refrigerate several hours or until firm. Run knife around rim of pan to loosen dessert; remove rim. Top dessert with remaining COOL WHIP just before serving.
How to Thaw COOL WHIP
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in the microwave.
Drizzle with raspberry sauce, then top with fresh raspberries just before serving.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.