Ron Wilson

Ron Wilson

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Happy Valentine's Day from Rita



For the salted pecan crust:

1-1/2 cups Flour

1/2 cup Brown Sugar, packed

3/4 teaspoon Salt

1/3 cup Finely Chopped Pecans

9 Tablespoons Cold Butter

For the cream cheese layer:

2 ounces Cream Cheese, Softened

1-1/2 cup Powdered Sugar

12 ounces regular Cool WhipTopping, Divided (1 1/2 Cups For Cream Cheese Layer, Remaining For Cool Whip Layer)

For the chocolate pudding layer:

2 boxes (3.9 Oz. Size) Chocolate Fudge Instant Pudding & Pie Filling

4 cups Cold Whole Milk

For the cool whip layer:

Remaining Cool Whip From Cream Cheese Layer

Shaved chocolate or chocolate sprinkles


For the crust:Preheat oven to 325.Combine flour, brown sugar, salt, and pecans. Cut in butter with a until crumbly. Press mixture evenly onto bottom of 9 x 13 pan.

Bake for 18–20 minutes, or until crust is set and slightly browned. Cool completely.For the cream cheese layer:Whip cream cheese and powdered sugar until smooth.

Fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:Whisk pudding with milk for 2 minutes. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate or chocolate sprinkles.

Refrigerate for 6 hours or overnight.

Serve chilled.

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