Ingredients
2/3 c. all-purpose flour
2/3 c. chopped pecans
1/4 tsp. salt
1/2 c. melted butter
1 tbsp. sugar (optional)
1 package cream cheese, softened
2/3 c. powdered sugar
3 c. frozen whipped topping, divided
2 packages instant chocolate pudding mix (3.4 ounces each)
4 c. milk
Chocolate sauce, for drizzling
Chocolate sprinkles
Preparation
Step 1Make the crust: In a large mixing bowl, combine flour, pecans, salt and butter. Press mixture into a greased 8”x8” square baking pan. Bake for 15 minutes at 325 degrees F. Remove and cool.Step 2Make the cheesecake layer: In another mixing bowl, combine cream cheese and powdered sugar, beating with an electric mixer on low speed until fluffy, about 2 minutes. Fold in 1 1/2 c frozen whipped topping, then spread mixture in an even layer over the baked pecan crust.Step 3In a third bowl, whisk pudding mix with milk, stirring until combined. Spread evenly over cheesecake filling. Top with a layer of remaining whipped topping and refrigerate for at least 2 hours.Step 4Drizzle with chocolate syrup and sprinkles and serve.
NOTE: This dish traditionally calls for a doughy, biscuit-like crust, which can be polarizing. If that’s not your style, try using store-bought sugar cookie dough for the crust. Bake it according to the package directions, let cool, then top with other layers.
