Description
A classic layered dessert with a nutty shortbread crust, creamy cream cheese layer, and decadent chocolate and vanilla pudding layers, topped with whipped topping. Balanced textures and flavors make it a crowd-pleasing potluck favorite.
Ingredients
1 ¼ cups all-purpose flour
10 tablespoons unsalted butter, melted
1 cup pecans or walnuts, finely chopped
8 ounces Neufchatel or cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
16 ounces whipped topping, thawed
5.1 ounces vanilla instant pudding
5.9 ounces chocolate fudge pudding
3 cups cold whole milk or 2% milk
Instructions
Preheat oven to 350°F (180°C). Mix 1 ¼ cups flour, 10 tablespoons melted butter, and 1 cup finely chopped nuts for the crust. Press into a 9-inch springform pan and bake 20 minutes until golden. Let cool.
Beat 8 ounces softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread over cooled crust.
In separate bowls, mix 5.1 ounces vanilla pudding with 1 cup milk, then 5.9 ounces chocolate pudding with 1 cup milk. Pour chocolate layer over cream cheese, followed by vanilla pudding. Top with whipped topping. Chill 2 hours before serving.
Before serving, press extra nuts into the top for garnish if desired.
Notes
Use room-temperature cream cheese to avoid lumps. For best texture, chill dessert fully (2+ hours). Springform pan recommended for easy slicing. Store refrigerated for up to 3 days.
- Prep Time: 20
- Cook Time: 20
- Category: Breakfast
- Method: Baking & Chilling
- Cuisine: American