Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.5 cup chopped pecans
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 8 oz full-fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 2 packages (3.9 oz each) instant chocolate pudding mix
  • 2.75 cups whole milk
  • 0.5 tsp espresso powder
  • 1.5 cups heavy whipping cream, whipped
  • 0.25 cup shaved dark chocolate

Instructions:

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, pecans, sugar, and melted butter. Press firmly into a 9x13-inch baking dish. Bake for 15 minutes. Cool completely to room temperature.
  2. In a mixing bowl, beat softened cream cheese and powdered sugar until smooth. Gently fold in 1 cup of whipped cream. Spread evenly over the cooled crust, sealing all the way to the edges of the pan.
  3. Whisk the instant chocolate pudding mix with cold whole milk and espresso powder for 2 minutes until thickened. Pour the mixture over the cream cheese layer and smooth with an offset spatula.
  4. Top the pudding layer with the remaining 1.5 cups of whipped heavy cream. Garnish with shaved dark chocolate. Chill for at least 4 hours to allow the structural layers to set.