• Before getting started, lightly coat a 13x9 baking dish with nonstick cooking spray and press your pecan nut pie crust into the dish. You'll want to get it baked and let it cool to room temperature before adding any filling.

How to Make the Dream Whip Filling

• Start by beating the cream cheese in a large mixing bowl, separately from everything else. I like to use an electric hand mixer for this step.*
• In a separate large mixing bowl, whisk together 2 packages of Dream Whip with 1 cup of milk and 1 teaspoon of vanilla extract, for about 4 minutes or 'til soft peaks form. Again, the electric hand mixer is handy for this step.*
• Add the whipped cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 more minutes, 'til smooth and creamy.
• Finally, spread about half of this whipped filling into the pie crust that you pressed into your 13x9 baking dish in the first step.

Layering the Chocolate Pudding

• Whisk the chocolate pudding mix with another 4 cups of milk in a medium mixing bowl, 'til totally dissolved. Let it sit for about 5 minutes, 'til set up and thickened.
• Next, use a spatula to scrape all of the chocolate pudding mixture over top of the Dream Whip and cream cheese layer that you spread in the baking dish earlier.
• Last but not least, spread the rest of the Dream Whip filling that you saved back earlier over top of the chocolate pudding mixture to create your final layer.
• That's it! Cover with cling wrap or aluminum foil and let chill in the refrigerator for at least 4 hours before serving.
• Top off your chocolate delight dessert with chopped pecans and mini chocolate chips. Serve and enjoy!