Cream Cheese Chocolate Pudding Squares

From Shirley Evans
Makes 12 3-inch squares

CRUST
2 c. flour
1 c. chopped pecans
2/3 c. unsalted butter, melted

CHOCOLATE PUDDING FILLING
2 pkgs. instant chocolate pudding mix
3 c. whole milk

CREAM CHEESE FILLING
8 oz. cream cheese, softened
1 c. sifted powdered sugar
1 c. heavy cream

GARNISH
whipped cream
pecan halves (if desired)

Preheat oven to 375 degrees.
To prepare the crust: In a small bowl, mix the flour with the pecans and the butter. Press firmly into bottom of an ungreased 13 x 9 inch baking pan. Bake for 15 minutes. Remove from oven and cool on wire rack.
Meanwhile, prepare the fillings.
To prepare the chocolate pudding fillings: In a large bowl, on the medium speed of an electric mixer, beat the instant pudding with the milk for 3 minutes. Place uncovered in the refrigerator and chill until set, about 15 minutes.
To prepare the cream cheese filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until smooth, about 3 minutes. Add the sugar and beat well. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
When crust is cooled, spread the cream cheese filling evenly over the crust, using a rubber spatula. Then spread the chocolate pudding layer on top.
Wrap and chill for at least 2 hours or overnight. Cut into squares and serve with a dollop of whipped cream. Garnish with pecan halves if desired.