Ingredients:

  • 1 1/2 cups Graham Crackers, crushed finely
  • 3/4 cup Chopped Pecans, finely chopped
  • 1/2 cup Unsalted Butter, melted
  • 8 oz Full-Fat Cream Cheese, softened to room temperature
  • 1 cup Powdered Sugar, sifted
  • 1 teaspoon Pure Vanilla Extract
  • 3 cups Whole Milk, cold
  • 2 (3.9 oz) boxes Instant Chocolate Pudding Mix (do not use cook-and-serve)
  • 3 cups Heavy Whipping Cream, chilled (divided for layer and topping)
  • 1/4 cup Granulated Sugar (optional, for topping)
  • Chocolate Shavings, for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C). In a bowl, combine the crushed graham crackers, chopped pecans, and melted butter. Mix until the crumbs are evenly coated.
  2. Transfer the mixture to a 9x13 inch pan. Use a flat object to press the mixture firmly and evenly across the bottom of the dish.
  3. Bake the crust for 8–10 minutes until lightly golden. Remove from the oven and allow to cool completely on a wire rack.
  4. Whip 1 cup of the heavy whipping cream in a chilled bowl until stiff peaks form. Set aside.
  5. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy (about 2 minutes).
  6. Gently fold the reserved whipped cream into the cream cheese mixture until just combined. Spread this evenly over the cooled crust.
  7. Place the pan in the refrigerator and chill for at least 30 minutes to allow the cream cheese layer to firm up slightly.
  8. In a large bowl, whisk the cold whole milk and the two boxes of instant pudding mix vigorously for about 2 minutes until the mixture thickens significantly.
  9. Immediately pour and gently spread the thickened pudding layer over the chilled cream cheese layer, being careful not to disturb the layer underneath.
  10. Return the pan to the refrigerator and chill for at least 1 hour, or until the pudding is completely set.
  11. In a clean, chilled bowl, whip the remaining 2 cups of heavy whipping cream with the granulated sugar (if using) until stiff, voluminous peaks form.
  12. Gently spread the final whipped cream layer over the set chocolate pudding. Garnish generously with chocolate shavings.
  13. Refrigerate the dessert for a minimum of 3 more hours (4–6 hours total is best) before slicing.
  14. Use a sharp knife dipped in hot water to cut clean, neat squares for serving, wiping the knife between cuts.