It’s Pudding! It’s a Pie! - It’s a chocolate delight! Layers of surprise flavors and luscious chocolate pudding piled high on a pecan shortbread crust.
Preheat the oven to 350°F. Spray a 13x 9-inch baking dish with nonstick cooking spray.
In the bowl of a food processor, pulse pecan Sandies (1 container) until they're fine crumbs. Add melted butter (1/2 cup) and pulse until combined. Stir in chopped pecans (1/2 cup). Press the crumb mixture in an even layer into the prepared baking dish. Bake in the preheated oven for 15 minutes. Cool completely on the wire rack, for about 30 minutes.
Place cream cheese (16 ounces) in a large mixing bowl and beat with an electric mixer, on medium speed, until light and creamy, about 2 minutes. Gradually beat in confectioners' sugar (1 1/2 cups), mixing until evenly combined, about 1 minute. Stir in vanilla (2 teaspoons). Gently fold in 1 cup of the thawed whipped topping. Spread mixture evenly over cooled crust. Refrigerate, if possible for the cheesecake layer to firm up.
Mix the cold milk (3 cups) and both boxes of instant chocolate pudding (1 5.9-ounce) box + 1 (3.4-ounce) box) in a medium mixing bowl until the pudding begins to thicken for about 2 to 3 minutes. Let stand until slightly set, about 10 minutes. Carefully spread the pudding mixture over the cream cheese layer, trying not to mix the layers.
Spread remaining Cool Whip evenly over top. Cover, and chill at least 4 hours or better, overnight. Drizzle top decoratively with chocolate syrup and sprinkle with pecans (1/2 cup).
Notes
Cutting neat slices is the most difficult thing to do for this chocolate pudding dessert! Place the whole pan of chocolate delight in the freezer for 30 minutes before slicing.
Clean Knife: In between slices, wipe the knife with a wet paper towel to keep the slices neat. My Grandma used to fill a tall glass (like an ice tea glass) with water and dip the knife between cuts then wipe it dry with a towel.