This recipe was shared and loved by my grandmother years and years ago. It is still a sentimental favorite amongst my family now that she is gone. This recipe is simple to make, beautiful to serve and so delicious to eat. Make it as individual servings or slice it as a pie.
This recipe holds an extra special place in my mom’s heart. Many years ago my grandmother made this dessert for her. My mom says she distinctly remembers the first time she tasted it. It immediately became a favorite. The light pistachio pudding, rich chocolate layer and creamy cream cheese filling sit on top of a buttery toasted layer of pecans. You’ll want to make sure you get all 4 layers on your spoon to get the full effect.
The colors compliment so many holidays like Christmas, Easter, St Patrick’s Day and Halloween. Serve it in individual cups or make it in a clear glass casserole dish (so you can see the layers) and just scoop out the servings. Either way works perfect.
Be sure your crust is crumbly and not wet and sticky. Here is what it should look like before you bake it.
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Ingredients
- 1 C chopped pecans
- 2 C flour
- 1/2 C melted butter
- 1 small box instant chocolate pudding
- 1 small box instant pistachio pudding
- 4 C milk
- 8 oz cream cheese, softened
- 1 C powdered sugar
- 1 C Cool Whip
Instructions
- Preheat oven to 350 degrees.
- Combine flour, pecans and butter.Use fork to mix together trying to achieve a crumbly mixture, not wet and sticky. Press onto bottom of 9x13 baking dish or, if making individual dessert cups, sprinkle onto baking sheet. Bake for 15 minutes or until crispy. Let cool. **If making individual cups, spoon even amounts of crust into cups.
- Cream together softened cream cheese, Cool Whip and powdered sugar. Beat until smooth and creamy. Evenly spread over crust.
- Prepare both boxes of pudding, following directions on box. Pour chocolate on top of cream cheese mixture and then pistachio pudding last.
- Chill for at least 1 hour before serving.
Notes
Adapted from Evelyn Poirier
