Delicious chocolaty, cool dessert that's great for summer gatherings, but is a hit any time of the year. Only downside: never any leftovers! Any pudding can be used; butterscotch is excellent!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
2 hrs 30 mins
total:
3 hrs
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Pour 2 tablespoons pecans into a small bowl; set aside. Stir remaining pecans, flour, and margarine together in a bowl; press pecan mixture into the bottom of a 9x13-inch baking dish.

  • Bake in the preheated oven until crust is golden, 15 to 20 minutes. Cool completely.

  • Beat confectioners' sugar, 1 cup whipped topping, and cream cheese together in a bowl until smooth; spread mixture over cooled crust.

  • Beat milk and pudding mix together in a bowl until thick and stiff; spread pudding over cream cheese mixture. Stir remaining whipped topping and reserved pecans together in a bowl; spread over pudding layer. Sprinkle chocolate chips over the top. Refrigerate until chilled, at least 2 hours.

Nutrition Facts

272 calories; protein 3.9g 8% DV; carbohydrates 25.2g 8% DV; fat 18g 28% DV; cholesterol 15.4mg 5% DV; sodium 322.6mg 13% DV. Full Nutrition