Ingredients:

  • 2 cups (200 g) crushed chocolate sandwich cookies
  • 5 tbsp (70 g) unsalted butter, melted
  • 8 oz (225 g) cream cheese, softened to room temperature
  • 1/2 cup (60 g) powdered sugar
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 1 package (3.4 oz / 96 g) instant caramel pudding mix
  • 2 cups (480 ml) cold whole milk
  • 1 cup (240 ml) whipped topping or stabilized whipped cream
  • 1/2 cup (60 g) chopped pecans, toasted
  • 1/4 cup (60 ml) chocolate syrup or melted semi-sweet chocolate

Instructions:

  1. Combine the crushed cookies and melted butter in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9x13 inch (23x33 cm) baking dish using the back of a spoon until even and compact.
  3. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and no streaks remain.
  4. In a separate bowl, whip the chilled heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture.
  6. Spread the cream cheese mixture evenly over the crust and smooth the top with a spatula.
  7. Whisk the instant caramel pudding mix with the cold whole milk for 2 minutes until thickened.
  8. Fold the whipped topping into the thickened pudding.
  9. Pour the caramel mixture over the cream cheese layer and spread it to reach every corner of the dish.
  10. Toast the chopped pecans in a dry pan until fragrant, then let them cool.
  11. Drizzle the chocolate syrup over the top in a zigzag pattern, then sprinkle the toasted pecans evenly over the chocolate.
  12. Refrigerate for at least 4 hours or overnight until the layers are set firm before slicing.