This recipe was one of Miss E’s choices from my Cookbook Roulette selection, The Legal Gourmet. As noted here, this book was self-published in September 1991 by the law firm of Chamberlin, Hrdlicka, White, Williams, & Martin to benefit the Crawford Elementary School Fund (a Houston, Texas public school). It came to me from a Texas judge, and I love cookbooks like this – full of real-life, simple, family recipes.
This dessert is almost exactly the same as one I ADORED as a child. So much so that my mother renamed it after me (shortened here to “K’s Dessert”) because I asked for it so many times. If there was any occasion when I could pick our dessert – that was it. The only difference between “mine” and this one is that my crust was graham cracker based. Don’t hate me Mom, but I think I like this one better! It tastes kind of like a shortbread cookie…
I know this is full of not great ingredients – Cool Whip, not one but TWO pudding mixes – but it really does take me back to my childhood and it is creamy, rich and light at the same time, and yummy. The Misses loved and I expect that, in true mini-me fashion, they will be asking for this again.
Ah, the circle of life. In a Cool Whip tub.
1 cup all-purpose flour
1 stick unsalted butter, melted
1 cup pecans, chopped
1 8-ounce package cream cheese, softened
1 cup powdered sugar
1 small (8 ounce) tub whipped topping (Cool Whip), divided
1 package instant chocolate pudding mix
1 package instant vanilla pudding mix
3 cups whole milk
1 milk chocolate bar, optional, for garnish
1. Preheat oven to 350 degrees.
2. Combine flour, butter, and pecans in a large bowl. Spread evenly in a 9 x 13-inch pan.
3. Bake for 20 minutes , or until golden brown. Set aside to cool.
4. In the bowl of an electric mixer, blend cream cheese, powdered sugar, and 1 cup of whipped topping until thoroughly combined.
5. Dollop over cooled crust and spread carefully so you don’t pull up any crust.
6. Let chill for at least one hour.
7. In a large bowl, whisk together the pudding mixes and milk, until smooth.
8. Spread pudding evenly over cream cheese layer.
9. Spread remaining whipped topping carefully over pudding layer. Top with shaved chocolate.
10. Chill until ready to serve.
Source: Adapted from The Legal Gourmet, p. 238