Recipe by Honda
"This makes a delicious dessert that is layers of pecans, cream cheese, and vanilla and chocolate pudding."
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finely chopped pecans
1 (8 ounce) package
cream cheese, softened
1 (16 ounce) container
frozen whipped topping, thawed, divided
1 (3.9 ounce) package
instant chocolate pudding mix
1 (3.4 ounce) package
instant vanilla pudding mix
2 (1.45 ounce) bars
milk chocolate with crispy rice, crumbled
Thank you for this EXCELLENT recipe! :-) Every Thanksgiving, we have various pies and cakes, so this year, I wanted to try something a little different. This was the perfect addition to our holiday feast. Everyone loved it!!! I've already been "ordered" to make it for Christmas, LOL! I made some minor changes: I used walnuts instead of pecans and I added a tablespoon of sugar to the crust, which I baked for only 18 minutes. Also, instead of mixing the vanilla and chocolate pudding together, I made them separately, using half the milk for each. Then I spooned dollops of pudding into the pan, alternating chocolate and vanilla. Finally I took a knife and gently swirled them together, creating a marble effect. :-)
I am sorry this was not one of the best recipies I have found.
The teenagers were not even impressed.
I ended up throwing it away.
We love this recipe...I do make mine with a couple of changes. I use 1 & 1/2 cups of flour, only 1/2 cup pecans (otherwise taste is too strong), and 1 stick of butter for the crust...People RAVE about my crust!! Also, be sure to use either Regular or Fat-Free Cool Whip; Don't use the light version as it doesn't remain as fluffy. Go ahead and try this. You'll probably love it!
This recipe now goes with me to every get together/potluck that I go to..LOL.. We love this!!.. I do a graham cracker crust instead though because thats how we like it best.. 1/2 cup of butter melted and 2 cups of graham cracker crumbs mixed in... Then pressed into a 9x13 pan.. I have even tried different kind of chocolate puddings like Chocolate Marshmallow and every time it comes out great!!!
We like this recipe. I use Pecan Sandie cookies or Sandie Shortbread cookies for the crust.
25 minutes is too long to bake the crust. After i burned it the first time, i tried again and baked it for about 10-15 minutes. Aside from that, it was awesome!!
This is my standby quick and easy dessert. I have even started making it with Splenda rather than powdered sugar, SF puddings and lite whipped topping since my brother-in-law is diabetic and I figured the rest of us could probably stand to miss out on a bit of sugar. I've kept the changes a secret though and my family gobbles it up as usual with nothing but praise!
Fabulous! Took another reviewer's advice and used 1/2 cup pecans and 1-1/2 cups flour for the crust. I also add a tablespoon of sugar. The crust is my favorite part of the dessert! Hubby loves it too; definitely a summer time favorite.
* Percent Daily Values are based on a 2,000 calorie diet.
Vanilla and Chocolate Delight
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 203
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