From Sharon Hunt

Makes 10 to 12 servings

1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup melted butter
1 1/2 cups whipping (35%) cream
1 8-ounce package cream cheese, at room temperature
1 cup icing sugar
2 to 3 cups vanilla pudding (homemade or packaged and prepared), chilled
2 to 3 cups chocolate pudding (homemade or packaged and prepared), chilled
1 small bar of good-quality dark chocolate, shaved or grated

Preheat the oven to 350° F. In a medium bowl, stir together then pecans, flour and melted butter just until the ingredients come together. Press the mixture evenly into a 9- x 13-inch baking pan. Bake until golden brown, about 12 to 15 minutes. Allow the crust to cool.

In the bowl of a stand mixer (or using a large bowl and a hand mixer), whip the cream until stiff peaks are formed. Transfer the whipped cream to another bowl. In the first bowl, beat together the cream cheese and icing sugar. Fold in one-half of the whipped cream. Spread the mixture evenly over the cooled crust. Spread the chocolate pudding evenly over the cream cheese layer, and the vanilla pudding evenly over the chocolate pudding layer. Spread the remaining whipped cream on top. Sprinkle with the chocolate shavings. Refrigerate the dessert for at least one hour before serving. To serve, cut into squares or scoop into bowls.

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