This recipe is a seasonal spin off of a popular layered dessert that's been circulating through Southern kitchens for a very long time. I've heard it called Chocolate Mud Slide, Lemon Lush among other names depending on the flavor, but, the concept is all the same. My best friend Kim and I used to eat this as a late night snack when I would stay over at her house for sleep overs many moons ago. Her Mom, Brenda, is one of the best traditional Southern cooks ever, and I remember her making this dessert with a chocolate layer. The original layered dessert starts with a pecan shortbread crust, then a sweet cream cheese layer. You can then add a layer of pudding in any flavor you like. I've had chocolate, lemon, and even butterscotch. This dessert is flexible, so you can prepare it using whatever flavor pudding you enjoy, they're all delicious! For my pumpkin version, I replaced the shortbread crust with a nutty cinnamon laced graham cracker crust, and I added a sprinkle of English toffee bits for a little surprise crunch in the middle.
You'll need:
2 cups of graham cracker crumbs
3/4 cup chopped pecans divided
1 stick of butter, melted
1 tsp. ground cinnamon
2 Tbs. granulated sugar
1 8 oz. softened cream cheese
1 cup powdered sugar
2 3.4 oz. boxes pumpkin spice instant pudding mix
2 cups cold milk
16 oz. frozen whipped topping, thawed
1/2 cup English toffee bits divided
Preheat the oven to 350 degrees and spray the bottom of a 9x13 inch baking dish with cooking spray.
1st layer:
Combine graham cracker crumbs, 1/2 cup pecans, 1 stick melted butter, 2 tablespoons of sugar and 1 teaspoon of ground cinnamon. Press firmly onto the bottom of the baking dish.
Place into the oven and bake for 22-25 minutes until golden and set. Cool completely.
2nd layer:
Cream together 8 ounces of cream cheese and 1 cup of powdered sugar. Fold in one third of the thawed whipped topping by hand. Spread over the crust and sprinkle with 1/4 cup of toffee bits.
3rd layer:
Whip together both boxes of pudding mix with 2 cups of cold milk until thickened, about 3-4 minutes. Spread over the 2nd layer.
4th layer:
Spread or use a pastry bag to pipe the remaining whipped topping on top. Garnish with a sprinkle of toasted pecans and the remaining toffee bits. Chill for at least 4 hours before cutting into squares and serving. Yield: 12-16 pieces
Cook's note:
To toast the pecans for the garnish, preheat the oven to 350 degrees and roast on a baking sheet in a single layer, for 6-8 minutes. Cool completely.
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