Ingredients

14 oz. whole graham crackers (about 24 crackers)

1/3 cup granulated sugar

12 tablespoons unsalted butter (melted)

12 oz. cream cheese (room temperature)

1/3 cup powdered sugar

8 oz. Cool Whip

3 (4 oz.) boxes vanilla instant pudding

4 cups whole milk

1 cup chopped pecans

1/2 cup pecan halves (for garnish)

Instructions

Step 1: Prepare the crust by pulsing graham crackers in a food processor until they form fine crumbs, or crush them in a zip-top bag using a rolling pin.

Step 2: Add granulated sugar and melted butter to the crumbs. Pulse again until the mixture is well combined.

Step 3: Press half of the crust mixture (about 2 3/4 cups) into the bottom of a 9×13-inch dish sprayed with cooking spray. Place the dish in the freezer while you prepare the next layer.

Step 4: Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Gently fold in half of the Cool Whip until fully combined.

Step 5: Spread half of the cream cheese mixture (about 1 1/2 cups) evenly over the crust layer. Then top with the remaining crust mixture (about 2 3/4 cups).

Step 6: Return the dish to the freezer for 10 minutes to help set the layers.

Step 7: Whisk together the vanilla pudding mixes with the whole milk until thickened, then fold in the chopped pecans.

Step 8: Spread half of the pecan pie filling (about 2 3/4 cups) over the crust mixture. Next, add the remaining cream cheese mixture, and top with the remaining pecan pie filling.

Step 9: Refrigerate the assembled dessert for at least 4 hours or overnight to set fully.

Step 10: Before serving, spread the remaining Cool Whip over the top and garnish with pecan halves for a crunchy finish.

Tips & Variations

For extra crunch, toast the pecans slightly before folding them into the pudding mixture.

Substitute Greek yogurt for some of the Cool Whip to add a tangy flavor and reduce sweetness.

Use chocolate instant pudding instead of vanilla for a richer, chocolatey twist.

Make individual servings in small glasses or jars for easy portion control and presentation.

Storage

Store this no-bake dessert covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. If refrigerated longer, the crust may soften. Before serving, allow it to sit at room temperature for 10 minutes. Avoid freezing as it may change the texture of the pudding layers.

FAQs

Can I make this dessert ahead of time?

Yes, it’s perfect for making a day ahead. Just keep it covered and refrigerated, and the flavors will meld beautifully by the next day.

Do I have to use Cool Whip, or can I substitute fresh whipped cream?

You can substitute freshly whipped cream for Cool Whip if you prefer a fresher taste, but the texture may be slightly lighter and less stable. Be careful not to over-whip to avoid curdling.