Ingredients:

  • 190 g crushed vanilla wafers or graham crackers
  • 115 g unsalted butter, melted
  • 60 g finely chopped pecans
  • 225 g cream cheese, softened
  • 120 g powdered sugar
  • 225 g whipped topping, thawed (for cream cheese layer)
  • 100 g instant chocolate pudding mix
  • 710 ml cold whole milk
  • 225 g whipped topping, thawed (for finishing touch)
  • 55 g semi-sweet chocolate shavings or curls

Instructions:

  1. Combine crushed cookies, melted butter, and chopped pecans in a bowl until the mixture resembles wet sand. Press firmly into the bottom of the baking pan. Bake at 350°F (175°C) for 10–15 minutes until the edges are mahogany-colored and fragrant. Let the crust cool completely to room temperature.
  2. Using a hand mixer, beat the softened cream cheese and powdered sugar until smooth and aerated. Gently fold in 225g of whipped topping using a spatula to maintain volume. Spread this mixture evenly over the cooled crust.
  3. Whisk the instant chocolate pudding mix with cold milk until thickened and no lumps remain. Pour the pudding over the cream cheese layer, smoothing the top with a spatula to ensure a flat surface.
  4. Top the pudding layer with the remaining 225g of whipped topping. Spread to the edges and garnish generously with chocolate shavings. Refrigerate for at least 4 hours to allow the layers to bond.