Ingredients:

  • 200g (7 oz) Chocolate Wafer Cookies or Chocolate Graham Crackers
  • 120g (4 oz or 1 cup) Pecans, lightly toasted (divided)
  • 115g (8 Tbsp or 1 stick) Unsalted Butter, melted
  • 225g (8 oz) Full-Fat Cream Cheese, softened to room temperature
  • 120g (1 cup) Icing Sugar (Powdered Sugar)
  • 1 tsp Vanilla Extract (5 ml)
  • 720g (24 oz or 3 cups) Frozen Whipped Topping, thawed (divided)
  • 2 large (5.9 oz/167g boxes) Instant Chocolate Pudding Mix
  • 960 ml (4 cups) Cold Whole Milk
  • 120 ml (½ cup) High-Quality Caramel Sauce
  • 60 ml (¼ cup) Chocolate Syrup
  • 50g (½ cup) Chopped Pecans, lightly toasted, for garnish

Instructions:

  1. Prepare Nuts and Cookies: Pulse the chocolate wafers and 1 cup of toasted pecans in a food processor until fine crumbs form. Pour the melted butter over the crumb mixture and pulse until evenly moistened.
  2. Press: Transfer the mixture to a 9x13 inch pan. Press firmly and evenly across the bottom and slightly up the sides using the bottom of a measuring cup.
  3. Chill Crust: Place the crust in the refrigerator for 30 minutes to firm up.
  4. Beat Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until completely smooth and fluffy. Beat in the icing sugar and vanilla extract until lump-free.
  5. Fold in Topping: Gently fold in 240g (8 oz) of the thawed whipped topping using a rubber spatula. Carefully spread the cream cheese mixture evenly over the chilled crust. Return the pan to the refrigerator.
  6. Whisk Pudding: In a separate large bowl, whisk together the instant chocolate pudding mix and the cold milk for 3 to 5 minutes until the mixture thickens significantly.
  7. Spread Pudding: Carefully spoon and spread the pudding mixture over the cream cheese layer, smoothing the top with the spatula.
  8. The Big Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow all layers to set completely.
  9. Top: Just before serving, gently spread the remaining 480g (16 oz) of whipped topping over the chilled dessert.
  10. Garnish: Drizzle the caramel sauce and chocolate syrup artfully over the top layer. Scatter the reserved toasted pecans evenly over the dessert. Slice and serve using a hot, clean knife.