Christmas Party Pie
Submitted by cookinggurl24
A layered no-bake Christmas dessert with a pecan shortbread crust, cream cheese filling, swirled chocolate and vanilla pudding, and whipped topping. Four layers of crowd-pleasing holiday indulgence.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve ever been to a church supper or holiday potluck in the South, you’ve met this pie. It goes by a dozen names but always steals the dessert table.
Four layers. A buttery pecan shortbread crust gets baked and cooled. Then a fluffy cream cheese and whipped topping layer. Then chocolate and vanilla pudding mixed together in one swirled, two-toned blanket. Then a cloud of whipped topping on top, finished with chopped pecans or shaved chocolate.
It feeds a crowd out of a 9×13 pan. It takes 40 minutes of actual work. And it disappears before the main course dishes are even washed.
Pro Tips
- Let the crust cool completely before adding the cream cheese layer. Warm crust melts the filling into a sticky mess.
- Beat the cream cheese until smooth before adding the whipped topping and sugar. Lumps don’t disappear in a cold dessert.
- Mix both pudding flavors with the milk together for a marbled chocolate-vanilla effect. Or layer them separately for distinct stripes.
- Keep refrigerated until serving. This is a cold dessert through and through.
Ingredients
Directions
Melt butter, mix with flour and pecans.
Pat into 9×13 inch pan.
Bake 20 minutes at 350℉ (180℃).
Remove and let cool.
Mix whipped topping, cream cheese and powedered suger with mixer and layer over above.
Mix puddings and milk and layer over above.
Cover last layer with whipped topping.
Sprinkle with chopped pecans or shredded chocolate bar.
Keep cool in refrigerator.
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