My nephew begged me to make him a special ice cream cake for his 4th birthday, and when I brought him this, he was ecstatic. The adults at the party loved it too, since the cream cheese layer gives it a cheesecake-like sophistication.
Preheat the oven to 350 degrees F. Lightly grease a 9 × 13-inch baking dish.
In a medium bowl, mix the flour, 3/4 cup of the pecans, and the melted butter. Evenly press the mixture into the baking dish. Bake for 10 to 15 minutes or until the crust is firm. Let cool.
In a medium bowl, whisk together the milk, pudding mix, and espresso powder for 2 minutes. Let sit for 5 minutes until thickened. In another medium bowl, mix the cream cheese, confectioners’ sugar, and half of the whipped topping until combined.
Spread the cream cheese mixture over the cooled crust. Evenly spread the chocolate pudding over the cream cheese mixture. Top with the remaining whipped topping.
Sprinkle the remaining pecans and some chopped chocolate over the top.
