This recipe is a staple in my family – we’ve been making it for years and it never fails to please



1 cup all-purpose flour

1/2 cup butter, room temperature

1 tablespoon brown sugar

1 cup pecans, finely chopped (for crust)

8 oz cream cheese (1 package), room temperature

1 cup powdered sugar

1 cup Cool Whip, thawed

3.9 oz box instant chocolate pudding mix

3.4 oz box instant vanilla pudding mix

3 cups milk

3 tablespoons pecans, chopped (for topping)

2 cups Cool Whip, thawed (for topping)


Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

In a medium mixing bowl, combine the flour, butter, brown sugar, and 1 cup finely chopped pecans. Mix until the mixture is crumbly.

Press the mixture into the bottom of the prepared baking dish, forming a crust. Bake in the preheated oven for 12-15 minutes or until lightly golden. Remove from the oven and allow to cool completely.

In a separate mixing bowl, beat together the cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup of Cool Whip until well combined. Spread this mixture evenly over the cooled crust.

In another mixing bowl, combine the instant chocolate pudding mix, instant vanilla pudding mix, and milk. Whisk together until smooth and well combined. Pour the pudding mixture over the cream cheese layer, spreading it evenly.

Sprinkle 3 tablespoons of chopped pecans over the pudding layer.

Spread 2 cups of Cool Whip over the pecan layer, creating a smooth and even top.

Refrigerate the Chocolate and Vanilla Pecan Delight for at least 3-4 hours, or until it is fully chilled and set.


When ready to serve, carefully slice the dessert into individual portions and enjoy!

Note: For an extra touch of decadence, you can garnish each serving with additional chopped pecans or chocolate shavings.