Wednesday, November 21, 2012

Chocolate Pudding Layer Dessert

 adapted from

1. 1 cup of flour
2. 1/2 cup of melted butter
3. 1/2 cup of finely chopped pecans
4. 1 8oz package of cream cheese (I used reduced fat)
5. 1 cup of confectioner's sugar
 6. 2 8oz packages of cool whip (or make homemade whipped cream)
7. 1 large 5.9oz box of any instant flavor pudding (I prefer chocolate!)
8. 3 cups of milk
9. 1 bar of chocolate for chocolate shavings (optional)

Layer 1:
Preheat oven to 350 degrees

In a medium bowl, mix 1 cup of flour, 1/2 cup of finely chopped pecans, and a 1/2 cup of melted butter. Firmly press into the bottom of a 9 by 13-inch baking dish. Bake for 15 minutes. Cool completely.

Layer 2:

In a medium bowl, combine cream cheese, and 1 cup of confectioner's sugar. Mix with an electric mixer until smooth. Fold in 1/2 of 8oz container of cool whip or make homemade whip cream. (1 cup heavy cream, mixed with 3 tbsp of sugar, and a dash of vanilla, whipped together with an electric mixer for 2 to 3 minutes) Once the 1st layer is cool spread the cream cheese layer on top and place in the fridge while you make the 3rd layer.

Layer 3:

Make pudding according to package directions and place over the 2nd layer.

Layer 4:

Spread remaining cool whip or fresh whipped cream over the pudding layer and garnish with chocolate shavings and extra chopped pecans. 

Store in Fridge to set 1-2 hours.

No comments:

Post a Comment