Crafting the Crust:
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Combine flour, melted butter, and finely chopped pecans.
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Press this mixture into a 9×13-inch dish.
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Bake at 325°F for about 25 minutes and allow it to cool.
Preparing the Cheesecake Layer:
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Blend softened cream cheese, powdered sugar, and a cup of Cool Whip.
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Using an electric mixer will make this easier.
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Smooth this blend over the cooled crust and place it in the freezer for 20 minutes to set.
Adding the Pudding Layers:
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Whisk together the vanilla and chocolate instant puddings with milk.
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Smooth this over the cream cheese layer.
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Optional: You can put it back in the freezer for another 20 minutes for easier layering.
Final Touch:
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Spread the remaining Cool Whip on top.
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If you like, dust the top with some grated chocolate.
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Allow it to chill in the refrigerator for at least 2 hours before serving.
Use a 12-ounce tub of Cool Whip if you can find it; an 8-ounce tub will also suffice. Giving each layer a 20-minute chill in the freezer helps it set properly. You can prepare Chocolate Delight up to 3 days ahead of your event.
