1 Cup all purpose flour
1/2 Cup salted butter, softened
1 1/2 Cups chopped pecans, divided
1/8 tsp. salt
8 oz. cream cheese, softened
1 Cup powdered sugar
12 oz. cool whip divided
2 Small boxes instant chocolate pudding
3 Cups milk
Combine flour, butter, 1 cup of pecans and salt and press into the bottom of a 13×9 baking dish. Bake at 325° F for 25 minutes. Cool completely.
Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip until smooth.
Spread cream cheese mixture onto crust evenly.
Mix pudding mixes with milk with an electric mixer until combined then mix on medium speed for two minutes.
Spread chocolate mixture onto cream cheese layer evenly. Refrigerate until ready to serve.
When ready to serve, spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.
Similar to this recipe – Lemon Lush