Ingredients
1 cup salted butter
2 cups all-purpose flour
1/2 cup chopped pecans
2 tablespoons brown sugar
3 cups heavy cream 1 cup granulated sugar (divided)
1 teaspoon vanilla extract
12 ounces cream cheese (softened) 3 cups milk
1 (3.4 ounce) package chocolate instant pudding mix
1 (3.4 ounce) package vanilla instant pudding mix
Instructions
1. Pecan Shortbread Crust: Preheat oven to 350°F. Melt butter and mix with flour, pecans, and brown sugar. Press into a 9×13 baking dish and bake for 18-20 minutes until golden. Cool completely.
2. Cream Cheese Layer: Whip heavy cream, 1/2 cup sugar, and vanilla until stiff peaks form. In another bowl, beat cream cheese with remaining sugar until smooth. Fold half of the whipped cream into the cream cheese, then spread over the cooled crust.
3. Pudding Layer: Mix milk with chocolate and vanilla pudding mixes until thickened. Spread over the cream cheese layer. Cover and refrigerate for at least 2 hours.
4. Serving: Top with remaining whipped cream, cut into squares, and enjoy!
PREP TIME & NUTRITION:
Prep Time: 30 minutes, Cook Time: 10 minutes, Chilling Time: 2 hours
Total Time: 2 hours 40 minutes, Servings: 24
Calories: 292, Net Carbs: 21g, Fats: 21g, Protein: 5g