Follow these steps for perfect results
flour
butter
softened
pecans
chopped
cream cheese
softened
confectioners sugar
Cool Whip
Heath bars
crushed
instant chocolate pudding
milk
Preheat oven to 375°F (190°C).
In a 9 x 13 inch pan, combine flour, softened butter, and 1 cup of chopped pecans.
Pat the mixture evenly into the bottom of the pan to form the crust.
Bake for 20 minutes, or until golden brown.
Let the crust cool completely.
In a mixing bowl, beat softened cream cheese and confectioners' sugar until smooth and creamy.
Gently fold in 1 carton of Cool Whip.
Spread the cream cheese mixture evenly over the cooled crust.
In a separate bowl, whisk together instant chocolate pudding mixes and milk until thickened.
Spread the chocolate pudding evenly over the cream cheese layer.
Top with the remaining Cool Whip and crushed Heath bars.
Sprinkle the remaining chopped pecans over the top.
Refrigerate for at least 30 minutes before serving.
Expert advice for the best results
Ensure the butter is softened for easy mixing.
Refrigerate well for best flavor and texture.
Use high-quality Heath bars for richer taste.
Everything you need to know before you start
15 minutes
Can be made a day in advance
Serve in squares or slices, garnished with extra crushed Heath bars.
Serve chilled as a dessert.
Pairs well with coffee or milk.
Sweet and bubbly
Discover the story behind this recipe
Popular potluck dessert
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