Ingredients
2 cups store-bought graham cracker crust
1/4 cup unsweetened cocoa powder
1/2 cup crushed pecans
2 cups thawed chocolate pudding (prepared with non-dairy milk)
2 cans (8 oz each) crushed pineapple, drained
1.5 cups halal caramel sauce
1/2 cup chopped pecans
2 cups whipped cream (halal and alcohol-free)
Neutral oil for greasing
Parchment paper
Instructions
1. Grease a 9×13-inch pan with neutral oil
2. Sprinkle graham cracker crust evenly in the pan
3. Mix 1/4 cup cocoa powder with 1/2 cup crushed pecans and spread as the next layer
4. Spoon 2 cups of chilled chocolate pudding over the nut-cocoa layer
5. Drain 2 cans of crushed pineapple to remove excess liquid
6. Stir drained pineapple into thawed chocolate pudding for the second creamy layer
7. Spread 1.5 cups halal caramel sauce at 90°F (32°C) in a thin, even layer
8. Sprinkle 1/2 cup chopped pecans over the caramel
9. Top with 2 cups of chilled whipped cream
10. Chill all layers for at least 4 hours before slicing into portions
Notes
Chill each layer for 15 minutes before adding the next to maintain structure
Use parchment paper on layers for cleaner cuts
Ensure caramel is at 90°F (32°C) for firm consistency
Avoid under-chilling the caramel layer by using a thermometer
Substitute crushed pecans with halal-certified nuts if needed
- Prep Time: 30
- Cook Time: 25
- Category: Halal Dessert Recipes
- Method: No-bake
- Cuisine: Dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 0mg