Every Thanksgiving since we were 7 or 8 years old, we chose a dessert and baked it to bring to our family meal. Since I like being a pain in the neck, I chose what I thought would be the coolest and most difficult thing to make – a four layer dessert. Reality is that it’s quite simple to make, but wow is it delicious. Brittany always made Mama’s Famous Cheesecake, and Shannon made cherry pie!
This Pecan Pudding Pile-Up goes by many names, but I particularly like this one. You’re never going to make this stuff look pretty on a plate, but it doesn’t really matter. Pecan Pudding Pile-Up is delicious and can really be changed for however your tastebuds are. The pudding flavor makes a big diference in how this turns out. My standard go-to flavor is chocolate, but we’ve also used butterscotch (family favorite), pumpkin spice, mocha, and pistachio with success! Basically, if it would be good with cheesecake, it will taste good in this dessert.
So, whether you make this for dessert, your next family get-together, or for your Thanksgiving meal, there won’t be leftovers. Well, there might be leftovers if you pick a weird pudding flavor like “shrimp” or something, otherwise it’s sure to be a hit!
- LAYER ONE:
- 1 cup flour
- ½ cup chopped pecans
- ½ cup butter, softened
- LAYER TWO:
- ¼ cup butter, softened
- 8 oz block of cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped cream
- LAYER THREE:
- 2 packages instant pudding mix (flavor of choice)
- 3 cups cold milk
- LAYER FOUR:
- Rest of the whipped cream
- ¼ cup chopped pecans
- Preheat your oven to 350.
- In a large bowl, combine the ingredients for layer one. Mix with a fork or silicone spatula until it forms a soft and slightly sticky dough.
- In an ungreased 9x13 pan, smash the dough out with your fingers until it covers the whole bottom of the pan evenly.
- Bake at 350 for 15 minutes. It will not look "done" but it is. Just trust me.
- Let it cool to room temperature before putting on the next layer.
- Using an electric mixer, combine the ingredients for the second layer. Spread them over the room temperature crust.
- Mix two packages of instant pudding with the 3 cups of cold milk. Don't look at the pudding package for milk instructions, just put in three cold cups and whisk it until it's a normal, thich pudding.
- Spread the pudding over the second layer.
- For the last layer, just scoop out the rest of the whipe cream and spread it over the top of the pudding. I use one of the giant tubs of whipped cream that are twice the size of the regular tubs. You will use the whole thing. Sprinkle the pecans over the top for the finishing touch.
- Cover and refrigerate for at least 2 hours before serving. Overnight is best.
If you liked this Pecan Pudding Pile-Up recipe, go check out these other family favorites: