Photo: Tina Cornett; Styling: Cari South
Prep Time
20 Mins
Cook Time
20 Mins
Chill Time
2 Hours
Makes 10 to 12 servings

How to Make It

Step 1

Cut butter into flour with a pastry blender or fork until crumbly; stir in pecans. Press mixture into a 13- x 9-inch pan or baking dish.

Step 2

Bake at 350° for 18 to 20 minutes or until lightly browned. Remove pan to wire rack to cool completely.

Step 3

Beat cream cheese and powdered sugar at medium speed with an electric mixer until fluffy. Fold in whipped topping. Spread cream cheese mixture evenly over cooled crust.

Step 4

Beat pudding mixes and milk in a large bowl at medium speed with an electric mixer 2 minutes. Pour evenly over cream cheese mixture in pan. Cover and chill 2 hours or up to 3 days. Serve pudding in individual bowls with desired toppings.

Ratings & Reviews

Dessertgirl's Review

April 24, 2014
Very yummy dessert. I just read today on how food companies are reducing the size of quantity but keeping the same price. There isn't a 3.4 oz instant Jello pudding anymore. Now it's a 3.0