Instructions
1. Make the Chocolate Layer
In a medium mixing bowl, whisk the instant chocolate pudding mix with the cold milk. Whisk steadily for about 2 minutes until the pudding thickens. Cold milk is essential to help the instant pudding set properly and form a smooth base.
2. Add the Whipped Topping
Gently fold in the whipped topping until the mixture becomes creamy and uniform. Fold slowly to maintain the pudding’s light and airy texture, which helps the chocolate layer stay soft and sliceable.
3. Fill the Crust
Pour the chocolate mixture into the prepared graham cracker crust. Use a spatula to smooth the surface into an even layer so the topping sits neatly on top.
4. Make the Coconut-Pecan Topping
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