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Girdle Busters
4.8 from 12 votes

Girdle Busters

You've hit the jackpot of desserts with Girdle Busters! A pecan shortbread crust is topped with layers of puddings and luscious cream cheese for a 9x13 pan of goodness that's sure to bust a girdle!

Prep Time
30 mins
Cook Time
10 mins
Chilling Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 24 servings
Calories: 292 kcal
Course: Dessert
Cuisine: American

Ingredients

Pecan Shortbread Crust
  • 1 cup butter salted
  • 2 cups all-purpose flour
  • 1/2 cup pecans chopped
  • 2 tablespoons brown sugar
Cream Cheese Layer
  • 3 cups heavy cream
  • 1 cup granulated sugar divided
  • 1 teaspoon vanilla extract
  • 12 ounces cream cheese softened
Pudding Layer
  • 3 cups milk
  • 1 (3.4 ounce package) chocolate instant pudding mix
  • 1 (3.4 ounce package) vanilla instant pudding mix

Instructions

Pecan Shortbread Crust
    Cup of Yum
  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.

Notes

  • Sprinkle additional chopped pecans over the top of the whipped cream layer to bring the crunch through from top to bottom.

Nutrition Information

Serving 1serving Calories 292kcal (15%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 0.3g (15%) Cholesterol 59mg (20%) Sodium 182mg (8%) Potassium 137mg (3%) Fiber 0.5g (2%) Sugar 13g (26%) Vitamin A 732IU (15%) Vitamin C 0.2mg (0%) Calcium 113mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 servings

Amount Per Serving

Calories 292

% Daily Value*

Serving 1serving
Calories 292kcal 15%
Carbohydrates 21g 7%
Protein 5g 10%
Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 59mg 20%
Sodium 182mg 8%
Potassium 137mg 3%
Fiber 0.5g 2%
Sugar 13g 26%
Vitamin A 732IU 15%
Vitamin C 0.2mg 0%
Calcium 113mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.