“The exact recipe I’ve had in my recipe box for decades! I call it Texas Delight”
Indulge in the layers of creamy sweetness and nutty crunch with this delightful Chocolate Pecan Dessert. Perfect for gatherings or a simple treat, this no-fuss recipe combines a buttery pecan crust with smooth pudding and whipped topping for a guaranteed crowd-pleaser.
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Ingredients:
Crust Ingredients:
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| Ingredient | Quantity |
|---|---|
| Flour | 1 cup |
| Butter, room temp | ½ cup |
| Brown sugar | 1 tablespoon |
| Pecans, finely chopped | 1 cup |
Filling Ingredients:
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| Ingredient | Quantity |
|---|---|
| Cream cheese, room temp | 8 oz (1 package) |
| Powdered sugar | 1 cup |
| Cool Whip, thawed | 1 cup |
| Instant chocolate pudding mix | 3.9 oz box |
| Instant vanilla pudding mix | 3.4 oz box |
| Milk | 3 cups |
Topping Ingredients:
| Ingredient | Quantity |
|---|---|
| Cool Whip, thawed | 2 cups |
| Pecans, chopped | 3 tablespoons |
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a small bowl, combine the flour, butter, brown sugar, and 1 cup of finely chopped pecans and work the mixture with your hands until it forms a crumble.
- Press the crumble mixture evenly into the bottom of the prepared baking dish and bake for 15 minutes. Let crust cool completely.
- In a large bowl, whisk together the instant chocolate pudding mix, instant vanilla pudding mix, and milk until smooth.
- Add the cream cheese, powdered sugar, and 1 cup of Cool Whip to the pudding mixture and whisk until everything is fully combined and smooth.
- Pour the pudding mixture evenly over the cooled crust.
- Evenly spread 2 cups of cool whip over the pudding layer.
- Sprinkle the remaining 3 tablespoons of chopped pecans over the Cool Whip topping.
- Refrigerate the dessert until chilled and set. Serve cold and store any leftovers in an airtight container in the refrigerator.
