Ingredients
3 tablespoons cold butter1/3 cup all-purpose flour1/4 cup chopped pecans3 ounces cream cheese, softened1/3 cup confectioners’ sugar2-1/4 cups whipped topping, divided1-1/3 cups cold 2% milk1 package (3.9 ounces) instant chocolate pudding mixAdditional chopped pecans, optional
Preparation
In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners’ sugar; fold in 1 cup whipped topping. Spread over crust.
In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.
