a delectable concoction of cream cheese, whipped topping, and puddings in both vanilla and chocolate. Unbelievable in every way!
| Prep Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pie |
Ingredients
- ½ cup margarine, melted
- 1 cup chopped pecans
- 1 ½ cups graham cracker crumbs
- 1 (8 ounce) package cream cheese
- 1 cup confectioners’ sugar
- 4 cups frozen whipped topping, thawed
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 3 cups milk
- 1 (1 ounce) square unsweetened chocolate, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, mix together margarine, pecans and graham cracker crumbs. Pat into a 9×13 inch baking pan. Bake in preheated oven for 20 minutes or until lightly browned; allow to cool completely.
- In a medium bowl, beat together cream cheese and confectioners sugar until smooth. Fold in 1 cup of the whipped topping. Spoon mixture into graham cracker crust.
- Prepare chocolate and vanilla puddings with milk as per package directions. Allow pudding to set before pouring on top of the cream cheese layer. Spread remaining 3 cups of whipped topping over pudding layer; swirl melted chocolate throughout whipped topping.
- Cover and refrigerate for about an hour. For leftover pie, keep frozen in a tightly covered container. When ready to eat, just cut off a piece and allow to thaw; keep rest frozen.
Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 483 mg |
| Sugars | 34 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make taste great
Loved it!!! Will be a regular from now on
I had this dessert several years ago and really didn’t care for it then. But I thought I would give it another shot. I doubled the puddings because I thought the layers looked a little thin. It seems pretty bland I don’t think I will make this again.
“To Die For” would be another good name for this dessert because it is!
Great recipe and everyone loved it. This is a very versatile recipe. You can choose any combination of pudding you want, you can change the topping, and you can change the crust to just graham cracker or Oreo cookies. You can even use low fat or sugar free options. (Can’t be totally sugar free since you use confectioner’s sugar, but you can reduce the sugar) I used the pecan and graham cracker crust and it was delicious.
i am not one for baking, but i made this and everyone loved it.
I’m stll wait to buy a grocery ingredients at Walmart
The name says it all. Great!!!!
Crust is exceptionally good. The dessert is good but quite a few steps for a pudding style dessert. I prefer the chocolate eclaire dessert with oudding for the quickness and overall ease.
Heavenly! Sooooo good.
I made this dessert for my parents anniversary and they can’t stop eating it! I used whipped heavy cream instead and it turned out perfect, for some reason my left overs didn’t melt even though I refrigerated it for more than 24 hours. At least it worked out!
I changed the regular graham crumbs for Oreo cookie crumbs and broke up 2 Skor (Heath) bars for the top…. Yummmm
When I spread the cream cheese mixture on the cooled crust,the mixture clung to the fragile crust and destroyed it.
Great basic recipe! I adjusted it slightly…. I dont care for whipped topping, so I made read whipped cream – 500 ml with 2 tbsp sugar. I substituted chocolate cookie crumbs for graham. Because we have nut allergies, I used 2 cups of crumbs. I added 1/2 tsp cinnamon to the crust, and also to the whipped topping layer. Delish!
I have made this before, but instead of vanilla pudding, try using instant pistachio pudding. Very good and sexy
This is all my son asks for on his birthday. I am allergic to nuts, but the crust is fine without them, especially if you add a hint of Heath bar crunch pieces to it. I also put them on the top and whoa doggy!!! Simple and delicious.
OH MY GOSH!!! That is sooooo good! I used the sugar free puddings and lite cool whip to reduce the calories at least a little bit and it still tasted awesome.
Delicious! !! I did have to cut the baking time down to 15 minutes because I burned the crust at 20 minutes.
Always a hit at our house.
I have made this for years. It ia a favotite in our house. Instead of the pecans I use sliced almonds in the crust which is a hit. I also chop up a few skor bars and sprinkle them on the top instead of choclate.
there is no discrepancy in the amount of milk, you use 3 cups of milk total not 4 as indicated by the directions on the box. Stick to the 3 cups as the recipes states , your dessert will set much better.