+To prepare the dough
°1 1/2 cups all-purpose flour
°3/4 cup melted butter
°1 cup finely chopped pecans
+for the first layer
°1 pound (8 ounce) package cream cheese - room temperature
°1 cup powdered sugar
°1 bowl (8-12 oz) cold whipping cream (divided) - 1 cup for this layer and the rest for garnish.
+for the second layer
°1 package (3.4 ounces) instant vanilla pudding
°1 package (3.4 ounces) instant chocolate pudding
°3 cups whole milk (using whole milk makes a stronger pudding and is required)
+On the top
The remaining cool whip
Sprinkle grated/grated chocolate on top

*How to make:

crust layer
Preheat oven to 325 degrees F
In a medium bowl, mix the flour, butter, and walnuts and press into the bottom of a 9×13 baking dish.
Bake for 25 minutes. Take it out of the oven and let it cool completely.

First class
In a large bowl, combine the cream cheese, powdered sugar, and a cold shaker cup with a mixer.
Spread the cream cheese mixture over the crust.
Before proceeding to the next step, the veneer and the first layer must be well cooled and set. Place the baking dish in the freezer for 20 minutes.

second floor
For the second layer, whisk together the pudding and milk in a large bowl. Mix according to package directions.
Remove the tray from the freezer and spread the pudding layer over the cream cheese layer.
Return to the freezer for another 20 minutes to firm again.

Spread the remaining cold shake on top and sprinkle with grated / grated chocolate.
If you have time, let the dessert cool in the refrigerator for at least 2 hours.

Enjoy !