Ingredients
– 200 grams crushed vanilla wafer cookies for the crust layer to provide a crunchy base
– 115 grams melted unsalted butter to bind the crust and add richness
– 50 grams light brown sugar for sweetness and a caramel-like note in the crust
– A pinch of salt to enhance the overall flavor of the crust
– 227 grams softened cream cheese for the creamy middle layer that adds tang and smoothness
– 100 grams powdered sugar to sweeten the cream cheese layer without making it grainy
– 240 ml whipped topping folded into the cream cheese for lightness and fluff
– 1 teaspoon pure vanilla extract to flavor the cream cheese layer with a warm aroma
– One package (approximately 120 grams total) instant pudding mix, divided equally between vanilla and butterscotch flavors for the pecan pudding layer that thickens into a delicious filling
– 480 ml cold milk whisked with the pudding mix to create a creamy base
– 120 grams chopped toasted pecans folded into the pudding for nutty texture and flavor
– 120 ml remaining whipped topping for the final topping to add extra creaminess
– Whole pecans for garnishing the top with a decorative, crunchy finish
– Caramel sauce to drizzle over the top for a sweet, sticky enhancement
– Additional crushed vanilla wafers sprinkled on top for extra crunch
Instructions
1-First, prepare the crust: Mix 200 grams of crushed vanilla wafer cookies with 115 grams of melted unsalted butter, 50 grams of light brown sugar, and a pinch of salt. Press this firmly into a greased 9×13 inch dish and chill it for about 15-20 minutes to set. This step creates a solid base that holds everything together.
2-Next, tackle the cream cheese layer: Beat 227 grams of softened cream cheese until smooth, then gradually add 100 grams of powdered sugar until it’s light and fluffy. Gently fold in 240 ml of whipped topping and 1 teaspoon of pure vanilla extract, then spread it evenly over the chilled crust. Chilling this for another 15-20 minutes helps keep the layers distinct.
3-Now, for the pecan pudding layer: Whisk one package (120 grams total) of instant pudding mix, split between vanilla and butterscotch flavors, with 480 ml of cold milk until it thickens about 5 minutes. Fold in 120 grams of chopped toasted pecans and spread this over the cream cheese layer. Let it chill again to maintain that perfect separation.
4-Finally, add the toppings: Spread the remaining 120 ml of whipped topping on top, then decorate with whole pecans, drizzle with caramel sauce, and sprinkle with additional crushed vanilla wafers. Cover the dish with plastic wrap, making sure it doesn’t touch the surface, and refrigerate for at least four hours or overnight. When serving, cut into neat squares using a sharp knife dipped in warm water for clean slices.
Last Step:
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❄️ Chill each layer for 15-20 minutes before adding the next to maintain distinct layers.
🧂 Add a pinch of salt to the crust mixture to enhance overall flavor balance.
🔪 Use a warm, clean knife for slicing the dessert to achieve smooth, neat cuts.
🧊 Store covered in the refrigerator for up to five days; avoid freezing or foil to preserve texture.
- Prep Time: 20 minutes
- Chilling time: 4+ hours
- Category: Dessert
- Method: No-bake layering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 24 g
- Sodium: 240 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg