Amish Custard

Preheat oven to 350°F. Combine flour, melted stick butter, and chopped pecans in a bowl until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of a 9-inch baking dish to form an even crust.

Bake the crust for 10 minutes until lightly golden. Remove from oven and allow to cool slightly while preparing the filling.

In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy, about 2 minutes. Gently fold in the Cool Whip until well combined.

Spread the cream cheese mixture evenly over the cooled crust, ensuring it reaches all edges. This layer will prevent the crust from absorbing moisture from the pudding.

Prepare the instant chocolate pudding according to package directions. Pour the prepared pudding evenly over the cream cheese layer.

Refrigerate the custard for at least 2 hours, or until the layers are set and chilled through. Serve cold in individual portions.