Ingredients
- 1 cup (250 ml) pecans or walnuts, chopped
- 1 cup (250 ml) flour or 1 1/2 cup graham wafer crumbs
- 1/2 cup (125 ml) margarine or butter
- 8 oz (225 g) cream cheese
- 1 cup (250 ml) icing sugar or splenda
- 1 cup (250 ml) Cool Whip
- 1 lg pkg instant chocolate pudding or pistachio
- 1 lg pkg instant vanilla pudding or pistachio
- 3 cups (750 ml) milk
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, mix together melted margarine or butter, pecans (optional) and graham cracker crumbs.
Pat into a 9x13 inch baking pan.
Bake in preheated oven for 15-20 minutes or until lightly browned; allow to cool completely.
In a medium bowl, beat together cream cheese and icing sugar (or splenda) until smooth.
Fold in 1 cup of the whipped topping.
Spread over the base.
Prepare chocolate and vanilla (or pistachio) 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 - optional.
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.