Warning: This pie is NOT healthy. Thats why it tastes SOOO good!
Cast of Ingredients:
First make the crust.
Prepare 1 cup of chopped pecans. I like to make the pecans extra fine, good way to take out your frustrations.
I crush the pecans in a plastic bag using a rolling pin.
I despise cool whip. I HATE it. So I make my own whipped cream or whipped topping.
Heres how to make it:
For whipping cream, its all about the sugar and vanilla.
Pour in the entire bottle of whip cream and start whisking.
Make sure you’re always using high quality vanilla when baking, this makes a huge difference and took me years to learn.
When its done it will look like fluffy clouds.
Oh, my heavens look at this goodness!
Next, mix the cream cheese and powdered sugar. After it’s fully mixed you FOLD in 1 & 1/2 cups of the whipping cream you just made.
Pour mixture over the pecans. Make sure the crust is cool.
On to the pudding mixture. Mix the two flavors of pudding with 3 cups of cold milk
Pour pudding over the cream cheese layer.
Then take the rest of the whipped topping and put that on top of the pudding.
After smoothing out the whipped topping, I sprinkled some cocoa powder on top and added a couple of cadbury eggs just for funzies!
1 cup flour
1 cup chopped pecans
1 stick (1/2 cup) of melted unsalted butter
Mix ingredients together
Press down into a 9×3 pie pan
Bake for 20 minutes at 350 degrees
Cream Cheese Filling:
8oz of cream cheese
1 cup of powdered sugar
FOLD in 1 & 1/2 cup of whipped cream (cool whip for substitute)
1 chocolate and 1 vanilla instant pudding packages (about 3oz each)
3 cups of cold milk
Pour over the cream cheese layer
Use about 2 cups of the whipping cream (or cool whip)
Spread over the top of the pudding mixture
Sprinkle chocolate shavings or cocoa powder
Let cool in the fridge
Make sure you enjoy the left overs!