Ouida's Chocolate Delight

Cooking spray

1-1/2 c. self-rising flour

1-1/2 c. chopped toasted pecans

1/2 c. unsalted butter, melted

1 8-oz. package cream cheese, softened

1 c. unsifted powdered sugar

1 16-oz. container frozen whipped topping (such as Cool Whip), thawed, divided 

4 c. whole milk

1 5.9-oz. package chocolate instant pudding mix

1 3.4-oz. package vanilla instant pudding mix 

Chocolate syrup (optional)

Preheat oven to 350 degrees. Coat a 13 x 9" baking dish with cooking spray. Stir together flour, pecans, and butter in a bowl. Press mixture into prepared baking dish in a thin layer, patting mixture evenly into all corners. Bake until set, about 20 minutes. Remove from oven; cool about 30 minutes.

Beat cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating until well blended, 45 seconds to 1 minute. Fold in 1 c. of the thawed whipped topping. Spread mixture evenly over cooled crust.

Whisk together milk and pudding mixes in a large bowl until well combined. Let stand until slightly set, about 10 minutes. Pour mixture over cream cheese layer; spread with remaining whipped topping. Drizzle with chocolate syrup if desired. Cover and chill at least 2 hours or up to 8 hours.

Serves 8.

Adapted from Southern Living magazine.