Five delicious layers to create this delicious pan dessert. Pecan crust, mascarpone, nutella, vanilla pudding and homemade whipped cream.
Preheat oven to 325F. Line a 9 inch square baking pan with parchment paper.
In a medium bowl, add the ground pecans, flour, sugar, salt and butter. Mix with a fork until everything comes together. Transfer to the baking pan and press firmly into the pan and into the corners.
Bake for 10-15 minutes until lightly golden and you start smelling the crust.
Remove from oven and set on a wire rack to cool.
Make the instant vanilla pudding according to the box instructions. Whisk until the mixture thickens. Set aside in the fridge until you need it.
In the bowl of a stand mixer with the whisk attachment, whisk together the mascarpone cheese, heavy cream, icing sugar and vanilla. Whisk for 3-5 minutes until fluffy and creamy.
Whisk the heavy cream and gradually add in the icing sugar and vanilla. Whisk until you have firm peaks.