Ingredients
1 cup all-purpose flour
1/2 cup butter
1 cup finely chopped
pecans (I used a 2 oz. pkg. (1/2 cup) and it was plenty)
2 T. sugar
1 (8 ounce) package cream
cheese
1 cup confectioners' sugar
3 cups frozen whipped topping,
thawed (use 1 cup, save rest for top; I used 12 oz. size)
1 (3.9 ounce) package
instant chocolate pudding mix
1 (3.4 ounce) package
instant vanilla pudding mix
3 cups milk
2 tablespoons chopped
pecans (I also sprinkled some mini chocolate chips on top)
Directions
1.
Preheat oven to
350 degrees F (175 degrees C).
2.
In a medium bowl,
cut the butter into the flour with a pastry blender or two knives, until
mixture resembles coarse meal.
3.
Stir in pecans
and sugar, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or
until golden. Cool completely.
4.
In a medium bowl,
combine cream cheese, confectioners' sugar and 1 cup whipped topping
with electric mixer until smooth.
5.
In a separate
bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until
there are no lumps.
6.
Combine cream
cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust.
7.
Spread remaining whipped
topping on top of pudding mixture.
8.
Sprinkle 2
tablespoons of chopped nuts over all.
9.
Chill in
refrigerator until serving.