Four stack pie
dessert - pie
- 1 box (large box) instant chocolate pudding
- 3 c milk
- 1-1/2 c flour
- 1 stick unsalted butter, softened
- 1/2 c chopped pecans
- 3 Tbsp granulated sugar
- 1 pkg (8 oz) cream cheese, softened
- 1 c confectioners' sugar
- 1-1/2 c frozen whipped topping (such as cool whip), thawed
Adapted from bing.com
Heat oven to 350. Whisk together chocolate pudding mix and milk for 2 minutes. or until thickened. Cover with plastic wrap; refrigerate.
Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly. Press into bottom and sides of a 9-inch deep dish pie plate. Bake crust at 350 for 18 minutes, until very lightly browned. Remove to a wire rack and cool completely.
Beat together cream cheese and confectioners' sugar on medium-high speed until completely smooth. Spread cream cheese mixture evenly over cooled crust. Top with chocolate pudding, then spread whipped topping over the pudding.
Chill for at least 1 hour or until set.