Ingredients
1/3 cup all-purpose flour3 tablespoons chopped pecans3 tablespoons butter, melted3 ounces cream cheese, softened1/3 cup confectioners’ sugar1 cup whipped topping, divided2/3 cup cold 2% milk3 tablespoons instant chocolate pudding mix
Preparation
In a small bowl, combine the flour, pecans and butter; press into 2 ungreased 8-ounce ramekins. Bake at 350° until crust is lightly browned, 10-12 minutes. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners’ sugar until smooth; fold in 1/2 cup whipped topping. Spread over crust.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spread over cream cheese mixture. Spread with remaining whipped topping. Chill until serving.
