Looking to up your dessert game and get away from the traditional cookies, brownies, and cakes? Girdle Busters is a sinfully decadent dessert with layers of flavor and texture that by themselves are each good, but layered together the taste is so richly satisfying that you’ll want to keep eating until your girdle busts open around the middle – you know, if we still wore those awful contraptions. This cold, layered dessert is perfect for any summer get-together but is just as perfectly satisfying in the middle of winter with all this luscious creamy goodness.
Want to try another easy-to-make dessert that’s just as girdle-busting? Try our Chocolate Tiramisu, or mix it up with the fruity freshness of our Cherry Delight.
Why Our Recipe
- A decadent 9×13 cold dessert that’s sure to please a crowd.
- Perfect for making a day in advance.
- No fancy equipment needed, just a hand mixer – or a whisk and some upper arm strength.
This dessert was inspired by those who like to eat dessert, sometimes before dinner. The chopped pecans add a perfect crunch to this otherwise creamy dish, starting with a thick bottom crust that resembles Pecan Sandies. The second layer brings a cheesecake-like consistency, rich and smooth with the right amount of sweetness. Feel free to lick the spatula after spreading this layer, it’s even better than licking a cake batter bowl! Next is a classic chocolate pudding that keeps things from getting too bougie but adds the perfect amount of richness. We add a light and fluffy look and texture with a final layer of homemade whipped cream. Consider sprinkling some finely chopped pecans over the whipped cream to really round out the textures by bringing some crunchy goodness to the top of all these luscious layers.
Ingredient Notes
- Salted Butter: This gives the crust the salt it needs without using an extra ingredient. Feel free to substitute Unsalted Butter if you’re cutting sodium.
- Flour: Provides structure to the base and binds the other three ingredients together.
- Pecans: Finely chopping up these bad boys gives the whole dish a nice crunch. But, of course, the nuts can totally be left out if you want a plain shortbread crust.
- Brown Sugar: Adds just a hint of sweetness to the base.
- Heavy Whipping Cream: The higher fat content makes the whipped cream more stable.
- Sugar: Provides our sweetness for the second layer.
- Vanilla: Because why wouldn’t you add vanilla? It’s the best addition to any dessert and enhances the overall flavor.
- Cream Cheese: Gives the second layer a thicker consistency than the pudding layer, keeping every part of this dessert different from the next.
- Milk: Whole milk is best for instant pudding mixes.
- Instant Pudding Mixes: Mixing chocolate and vanilla is our little secret. It pulls the subtle vanilla flavor from the second layer through to the third layer. Be sure to buy the instant kind!
Layering
The bottom crust starts off being baked to give it that browned crunchy texture. Our second layer is rich and smooth with a similar taste to cheesecake, and then the taste of chocolate pudding melds with the cream cheese layer bringing things up a notch. The final layer is a simple but delicious homemade whipped cream.
Chopped Pecans
Chopping the pecans will allow for a variety of texture, especially if you cut some finer and leave some more choppy. Use a knife, nut chopper (these things are a fun way for kids to help), or food processor for chopping your pecans.
Sprinkle any leftover chopped pecans over the top of the whipped cream layer to bring the crunch through from top to bottom.
Chef’s Secret
Why in the world does this recipe have you mix a box of chocolate and vanilla puddings together? Shhhhh! It’s our little chef’s secret. It pulls the subtle vanilla flavor from the second layer through to the third layer.
Want more chocolate?
This recipe requires 2 packages of instant pudding mix, but feel free to use two chocolate pudding mixes for a stronger chocolate flavor. Seriously, who doesn’t love more chocolate?
Storage Instructions
Make ahead by assembling the first 3 layers, then cover and refrigerate overnight. Add the last layer before serving.
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.
