Did I catch your attention? Good.
This is a sinfully decadent, sinfully easy dessert with a sinfully rewarding response.
It’s not the daintiest, nor the prettiest. As a matter of fact, it’s basically a hot mess in a pan.
But you know what? Despite it’s frightening appearance, people just can’t keep their hands off of it.
I made this for the first time for my school’s Winter Sports Banquet. In the morning, I put it in the fridge, all wrapped up in foil with a big sign saying DO NOT EAT…
When I came back to get it for the banquet, some sneaky little devil had eaten half the pan. I wonder who it was…
Was it the P.E. teacher, trying to get his chocolate fix before he had to teach another period of freshman Health?
Was it the librarian, trying to drown her sorrows due to the fact that no one checks out anything but textbooks anymore?
Was it that “innocent” little freshman boy from Baking club?
I’ll never know…
However, what I do know is that sometimes you just have to go with the flow.
I served this hot little (half-eaten) mess at the sports banquet and it was a hit. I love telling people what it’s called — talk about a conversation starter 😉 Plus, the intrigue gets people jumping at the chance to try this naughty little dessert without even knowing what it is!
Speaking of going with the flow, I did a little bit of improvisation while making this. My chocolate pudding was a gummy mess, so I left it out and added a layer of my favorite chocolate-hazelnut cookies instead. There’s nothing that two tubs of Cool Whip can’t fix ;).
You could make homemade whipped cream and pudding if that floats your boat — but personally, this is one of the few instances where I prefer instant. It just adds to the naughty, decadent nature of this recipe.
1 cup pecans, chopped
3 tbsp white sugar
1/2 cup butter (melted)
1 cup flour
Cream cheese layer
1 8 oz package cream cheese
1 cup powdered sugar (use 1/2 cup for less sweetness)
1 cup whipped cream or cool whip
Vanilla Cream Layer
1 package of instant vanilla pudding (5.1 oz or 144 g)
3 cups milk (use 2 cups if you want a firmer pudding)
Chocolate Hazelnut Pirouette Cookies (crushed)
2 cups whipped cream or cool whip
- Preheat oven to 350 F degrees.
- Spray a 9×13 inch baking dish with cooking spray.
- In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
- Bake it for about 20 minutes.
- Prepare the vanilla pudding as per the instructions on the package.
- In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
- Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the vanilla pudding over the bottom crust. Sprinkle with crushed pirouette cookies Top with the whipped cream and sprinkle with cocoa powder.
- Refrigerate for a couple hours so that it sets.
Adapted from Jo Cooks
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