3/4 c pecans chopped (divided)
1 c flour
1 stick butter (melted)
1 lg pkg instant chocolate pudding
3 c cold milk
1 8 oz pkg cream cheese
1 c powdered sugar
1 tsp lemon juice
1 pint heavy whipping cream
mix 1/2 c pecans, butter and flour together. Press into a 9x9 baking dish and bake at 350° for 13 minutes. Let this completely cool. I put it in the refrigerator for about 20 minutes.
Whip 1 pint of heavy whipping cream and set aside.
Beat the cream cheese, add the powdered sugar and mix together until there are no lumps of cream cheese. Now, fold in 1 c of the whipped cream. (DO NOT BEAT)
Spread the cream cheese mixture over the cooled crust. Cover and place in refrigerator to set.
Mix together the milk and jello pudding. Pour the pudding over the cream cheese layer and refrigerate for 5-10 minutes.
Add remaining whipped topping and garnish with remaining pecans. If you would like you can also add grated chocolate for a garnish.
My picture doesn't show the layers very well, but it's really tasty. Tag yourself on this photo so it will save to your timeline or share it with your friends.
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