Description
A decadent layered dessert featuring a buttery pecan crust, creamy cream cheese, rich chocolate pudding, and a luscious caramel-pecan topping.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 4–6 tablespoons ice water
- 1 cup chopped pecans
- ½ cup (1 stick) unsalted butter, melted
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping, thawed (like Cool Whip)
- 2 (3.9 ounce) packages instant chocolate pudding mix
- 3 cups cold milk
- 1 cup caramel sauce (store-bought or homemade)
- ½ cup chopped pecans
- Chocolate shavings (optional)
Instructions
- Preparing the Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
- Gently flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the dough to fit a 9×13 inch baking dish.
- Carefully transfer the dough to the baking dish and press it into the bottom and up the sides.
- Prick the bottom of the crust all over with a fork.
- Bake for 15-20 minutes, or until lightly golden brown. Let the crust cool completely before adding the pecan layer.
- Making the Pecan Layer: In a medium bowl, combine the melted butter, brown sugar, vanilla extract, salt, and chopped pecans. Stir until well combined.
- Spread the pecan mixture evenly over the cooled crust.
- Bake for another 10-12 minutes, or until the pecan layer is bubbly and golden brown. Let the pecan layer cool completely before adding the cream cheese layer.
- Preparing the Cream Cheese Layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined and smooth.
- Gently fold in the thawed whipped topping until just combined.
- Spread the cream cheese mixture evenly over the cooled pecan layer.
- Refrigerate for at least 30 minutes to allow the cream cheese layer to set slightly.
- Assembling the Chocolate Pudding Layer: In a large bowl, whisk together the instant chocolate pudding mix and cold milk until smooth.
- Let the pudding mixture stand for 5 minutes to thicken.
- Spread the chocolate pudding evenly over the chilled cream cheese layer.
- Refrigerate for at least 2 hours, or preferably overnight, to allow all the layers to set completely.
- Finishing Touches: Drizzle the caramel sauce evenly over the chocolate pudding layer.
- Sprinkle the chopped pecans over the caramel sauce.
- If desired, garnish with chocolate shavings.
- Refrigerate for at least 30 minutes before serving to allow the caramel to set slightly.
- To serve, cut into squares and enjoy!
Notes
- Don’t overmix the crust dough: Overmixing develops the gluten, resulting in a tough crust. Mix just until the dough comes together.
- Chill the crust: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a tender crust.
- Cool each layer completely: This prevents the layers from melting and ensures a clean presentation.
- Use softened cream cheese: Softened cream cheese will blend smoothly and prevent lumps in the cream cheese layer.
- Don’t overmix the whipped topping: Overmixing can deflate the whipped topping, resulting in a flat layer.
- Refrigerate for at least 2 hours: This allows all the layers to set completely, resulting in the best flavor and texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes