Creamy Layered Dessert

A buttery crust topped with creamy layers of vanilla and chocolate pudding, cream cheese mixture, and fluffy whipped topping. This layered dessert is easy to make and can be prepared in advance, making it a perfect choice for any event.

Ingredients

Crust

1 cup all-purpose flour
1 cup butter softened
1 cup pecans chopped (optional)

Cream Cheese Layer

8 ounces cream cheese softened
1 cup powdered sugar
16 ounce cool whip divided

Pudding Layer

1 (3oz.) pkg instant vanilla pudding mix
1 (3oz.) pkg instant chocolate pudding mix
3 cups milk

Remainder of Cool Whip for topping

1 Hershey Bar grated (optional)

Instructions

Prepare the crust: In a medium bowl, combine 1 cup flour, 1 cup softened butter, and 1 cup chopped pecans (if using). Press the mixture into the bottom of a 9x13-inch pan.
Bake: Bake the crust in a 350°F oven for 20 minutes, then remove and cool completely.
Prepare the cream cheese filling: In a separate bowl, blend 8 oz. cream cheese and 1 cup powdered sugar together until smooth and creamy. Fold in 1/2 of the Cool Whip. If needed, add 3 tablespoons of milk to adjust the consistency. Spread the cream cheese mixture evenly on the cooled crust.
Prepare the pudding layers: In a separate bowl, mix the instant vanilla and chocolate pudding mixes with 3 cups of milk. Whisk until the mixture thickens. Pour the pudding mixture evenly over the cream cheese layer.
Top with Cool Whip: Spread the remaining Cool Whip over the pudding layer, smoothing it out evenly. Grate chocolate bar over finished dessert.
Refrigerate: For the best flavor and texture, allow the dessert to settle in the refrigerator for about 8 hours before serving.

Notes

Optional nuts: The chopped pecans add a nice texture, but feel free to leave them out if you prefer a nut-free version.
Storage: Keep the dessert refrigerated. It can be stored for up to 3 days.
Make-ahead: This dessert can be made a day ahead, allowing the flavors to set and the layers to meld together beautifully.