Ingredients
2 cups all-purpose flour3/4 cup cold butter1 cup finely chopped pecans1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 cup whipped topping3 cups cold whole milk2 packages (3.9 ounces each) instant chocolate pudding mix2 cups heavy whipping cream, whipped1/2 cup slivered almonds, toasted
Preparation
Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners’ sugar until smooth; fold in whipped topping. Spread over crust.
In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.
