Cheesecake Pecan Delight

A creamy, layered dessert with a buttery pecan crust and luscious cheesecake-pecan pudding filling. This twist on the classic Chocolate Delight is rich, nutty, and irresistibly smooth.

Ingredients

For the Crust (doubled):

• 2 cups all-purpose flour

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups finely chopped pecans

Cream Cheese Layer:

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 cup whipped topping (like Cool Whip)

Pudding Layer:

• 1 (3.4 oz) package cheesecake instant pudding mix

• 1 (3.4 oz) package pecan instant pudding mix

• 3 ½ cups cold milk

Topping:

• 2 cups whipped topping

• Extra chopped pecans (optional, for garnish)

Instructions

1. Make the Crust:

• Preheat oven to 350°F.

• In a bowl, mix together flour, softened butter, and chopped pecans until combined.

• Press the mixture firmly into a 9x13-inch baking dish to form an even layer.

• Bake for 20–25 minutes or until lightly golden. Cool completely.

2. Make the Cream Cheese Layer:

• In a medium bowl, beat together the cream cheese and powdered sugar until smooth.

• Fold in whipped topping.

• Spread this layer evenly over the cooled crust.

3. Make the Pudding Layer:

• In a large bowl, whisk both pudding mixes with the cold milk for 2 minutes, until thickened.

• Spread over the cream cheese layer.

4. Final Topping:

• Spread the remaining whipped topping over the pudding layer.

• Garnish with extra chopped pecans, if desired.

5. Chill & Serve:

• Refrigerate for at least 4 hours or overnight to set fully.

• Slice and serve chilled.