Girdle Busters

Pecan Shortbread Crust

1. Preheat oven to 350 degrees Fahrenheit.
2. Melt 1 cup salted butter and add it to a medium-sized mixing bowl. Use a hand mixer to whip in 2 cups all-purpose flour, 1/2 cup chopped pecans, and 2 tablespoons brown sugar. Mix this until well combined and then press into the bottom of an ungreased 9x13 baking dish.
3. Bake in the preheated 350℉ oven for 18-20 minutes until it has a touch of golden brown. Remove from the oven and transfer to a wire rack to cool completely.

Cream Cheese Layer

1. In a large mixing bowl, use a hand mixer to eat together 3 cups heavy cream, 1/2 cup of graunlated sugar, and 1 teaspoon vanilla extractuntil stiff peaks form, about 5 minutes.
2. In a separate bowl, use a hand mixer to beat together 12 ounces cream cheese and the remaining 1/2 cup of sugar until it's soft and smooth, about 3 minutes.
3. Use a rubber spatula to fold half of the whipped cream mixture into all of the cream cheese mixture, scraping the sides and bottom of the bowl as you fold it in. Cover the bowl of the remaining half of the whipped cream and refrigerate it until ready to top.
4. Spread the cream cheese mixture carefully across the cooled crust, ensuring that all of the edges are covered and sealed so that there are no voids or holes.

Pudding Layer

1. In a large mixing bowl, use a hand mixer to beat together 3 cups milk with 1 (3.4 ounce package) chocolate instant pudding mix and 1 (3.4 ounce package) vanilla instant pudding mix. Mix until the pudding has no more lumps and it will have slightly thickened, about 3 to 5 minutes.
2. Spread the pudding evenly over the cream cheese layer.
3. Cover the pan with plastic wrap and refrigerate for a minimum of 2 hours to allow the layers to harden and set.

Serving

1. When ready to serve, top with the other half of the whipped cream topping.
2. Cut into 12 or 24 squares, or allow people to self-serve and bust their own girdles.