A delightful layered dessert perfect for summer gatherings.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking of the crust.
In a mixing bowl, combine the butter, flour, and pecans until crumbly.
Use your hands or a pastry cutter to achieve a crumbly texture.
Press the mixture evenly into the bottom of a baking dish.
Ensure an even layer to create a sturdy base.
Bake the crust for 20 minutes, then let it cool completely.
Allow the crust to cool to room temperature before adding layers.
In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
Ensure the cream cheese is softened for easier mixing.
Fold in the whipped topping gently.
Folding prevents the mixture from deflating.
Spread the cream cheese mixture evenly over the cooled crust.
Use a spatula to create a smooth layer.
In another bowl, whisk together the pudding mix and milk until thickened.
Whisk vigorously to avoid lumps.
Spread the pudding mixture over the cream cheese layer.
Ensure an even layer for a neat presentation.
Top with the remaining whipped topping.
Spread gently to avoid disturbing the pudding layer.
Chill the dessert in the refrigerator for at least 2 hours before serving.
Chilling allows the layers to set and flavors to meld.
Slice and serve chilled, garnished with additional pecans if desired.
Use a sharp knife for clean slices.
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