INGREDIENTS
• FOR THE CRUST, YOU’LL NEED :
– 150 gr.Of pecans chopped.
– 3 Tbsp.OF granulated sugar.
– 75 gr.Of unsalted butter melted.
– 1 Cup.Of all-purpose flour.
• TO MAKE THE CREAM CHEESE LAYER:
– 220 gr.Of cream cheese.
– 1 Cup.Of icing sugar.
– 1 Cup.Of whipped cream.
• TO MAKE THE VANILLA PUDDING, YOU’LL NEED:
– 5oz.Of instant vanilla pudding
– 2 Cups.Of milk
• FOR THE CHOCOLATE PUDDING, I USED ONLY THESE TWO INGREDIENTS:
– Instant chocolate pudding
– 2 Cups.Of milk
• FOR TOPPING, I USED:
– 2 Cups.Of cool whip.
• OPTIONAL TOPPING:
– Shaved chocolate.
• PREPARATION:
-1- you should heat the oven before at 350 degrees Fahrenheit.
-2- Spray your “9.13-inch” baking dish using a nonstick cooking spray.
-3- Mix all ingredients together in a tub, spread the mixture into a baking dish, and then pop it in the oven.
Bake it for about 20 minutes.
-4- Using the vanilla pudding as directed on the packaging.
-5- Follow the instructions as directed with the box.
-6- Add in the cream cheese, powdered sugar, and straight-up whipped cream to a blender.
-7- Blend together until light and soft.
-8- You need to let the crust cool, then l Layer the cream cheese mixture thinly on the pie crust.
-9- Spread over the cream cheese with the chocolate pudding, then the vanilla pudding.
-10- Add the whipped cream to the end and sprinkle it with the chocolate.
-11- Refrigerate for a few hours such that the cake sets.
ENJOY IT!!