Best Chocolate Lush Recipes

CHOCOLATE LUSH LAYERED DESSERT

Steps:

• Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
• Bake 20 minutes at 350:.
• Cool.
• In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
• Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
• Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.

LAYERED LEMON OR CHOCOLATE LUSH (AKA LUSCIOUS LEMON LAYERS)

Steps:

• Mix flour, butter& chopped pecans together like biscuit dough and press into 8x8 inch baking pan. Bake at 400°F for 20 minutes or until brown.
• Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm.
• Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
• Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping.
• Chill.

CHOCOLATE CHIP COOKIE DOUGH LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

CHOCOLATE LUSH

Steps:

• 1. Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
• 2. In a medium bowl, cut butter into flour and mix in pecans, until well combined.
• 3. Evenly pat mixture into the bottom of an 8"x8" pan.
• 4. Bake at 350 degrees for 15 minutes.
• 5. Remove crust from oven and allow to cool.
• 6. Beat cream cheese until fluffy.
• 7. Add i cup of the whipped topping and the powdered sugar and beat until well incorporated and no lumps remain.
• 8. Spread mixture evenly over cooled crust.
• 9. In large mixing bowl, whip together the pudding mixes, milk and sweetened condensed milk, until thick and no lumps remain.
• 10. Spread evenly over cream cheese layer.
• 11. Spread on remaining whipped topping. (Decorate with chocolate shavings or pecans, if desired.)
• 12. Cover and refrigerate until served.
• 13. Cover and refrigerate leftovers.
• 14. Recipe may be doubled for 9"x13" pan.

CHOCOLATE LUSH

Steps:

• 1. Preheat oven to 375 degrees. Cream together: flour butter and pecans.
• 2. Spread into bottom of 9X13 pan.
• 3. Bake at 375 degrees for 15-20 minutes, then cool completely.
• 4. Mix: cream cheese, powdered sugar and 1/2 carton of cool whip.
• 5. Spread onto chilled crust.
• 6. Mix: chocolate pudding mix with milk.
• 7. Spread on top of cream cheese layer. Chill
• 8. After chilling in refrigerator, top with remaining cool whip, may sprinkle with nuts. Keep refrigerated.

CHOCOLATE LUSH

Steps:

• 1. Mix together; 1 stick butter, flour, 1/2 c nuts, vanilla and almond extract. Press into 9x13 baking pan (do not grease) and bake at 350 degrees for 15 minutes
• 2. Mix together; cream cheese, sifted powdered sugar and 1 cup cool whip. Spread this over the cooled crust.
• 3. Mix together; 2 packages of instant chocolate pudding using 3 cups of milk (no more) and follow pudding directions. Spread this over the cream cheese layer.
• 4. Spread more cool whip over the top and garnish with chopped nuts. chill, can be made ahead of time and frozen until 1/2 hour before serving.

CHOCOLATE LUSH PIE

Steps:

• 1. 1st Layer: Mix together cream cheese and powdered sugar. Fold in Cool Whip. Fill graham cracker crust with mixture.
• 2. 2nd Layer: Mix puddings and milk together until creamy, layer on top of cream cheese mixture.
• 3. 3rd Layer: Cover top of pie with Cool Whip and sprinkle with pecans. Chill 2-3 hours before serving.

LAYERED LEMON OR CHOCOLATE LUSH (AKA LUSCIOUS LEMON LAYERS)

Steps:

• Mix flour, butter& chopped pecans together like biscuit dough and press into 8x8 inch baking pan. Bake at 400°F for 20 minutes or until brown.
• Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm.
• Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
• Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping.
• Chill.

CHOCOLATE LUSH

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl, add flour to melted butter and stir. Combine crushed pecans into mixture. Spread the first layer into a 9x13 baking dish. Bake for 25 minutes. Let cool. Next, cream sugar and cream cheese together and then fold in cool whip. Spread over cooled first layer. Finally, mix pudding with milk until creamy. Spread over second layer. Cover and cool. Top with cool whip and shavings from a chocolate bar.

LUSH CARAMEL CHOCOLATE CAKE

Steps:

• Cake: In a large mixing bowl, stir the cocoa into the boiling water with a spoon until completely combined. Beat in butter, eggs, sugar and vanilla at low speed. Once those ingredients have been mixed together to form a consistant soupy mixture add the flour, baking soda and salt. Beat this new mixture at low speed for one minute until most ingredients have mixed somewhat, then beat at high speed for three minutes until the mixture is smooth and consistant. Pour the batter into a greased and floured bundt pan. Bake cake at 350 for 35-40 minutes. When the cake is baked through (springy to touch) let it cool for five minutes before removing from pan. Then place on serving dish. Sprinkle the cake with the toffee bits. Topping: In the last ten minutes of baking time for the cake you can begin to make the topping for the cake. (It is important not to start too early because the topping must be warm when placed on the cake.) In a small saucepan over medium heat stir the caramel topping and milk until it just begins to boil and then reduce heat. Remove from heat and pour over cake with the toffee bits. The cake is best served warm but is also excellent cooled as the cake will soak up all the topping and become unbelievably moist and delicious.

CHOCOLATE FUDGE LUSH DESSERT

Steps:

• Mix and spread the butter and flour together in bottom of 13x9x2 dish. Flatten out. Bake at 350* for 20 minutes. Cool.
• Combine powdered sugar, cream cheese, and 2 cups of the Cool Whip until well mixed. Spread over crust.
• Mix chocolate fudge pudding and milk. Spread over cream cheese mixture. Chill. Serve with remaining Cool Whip.

CHOCOLATE-STRAWBERRY ANGEL LUSH CAKE

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP. Refrigerate 5 min. until thickened.
• Cut cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/4 cups pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer. Refrigerate at least 1 hour.
• Microwave each chocolate separately in small microwavable bowl on HIGH 1 min. Stir until chocolate is melted and smooth. Drizzle top and sides of cake with chocolates just before serving. Garnish with strawberries.

CHOCOLATE CHIP COOKIE DOUGH LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

CHOCOLATE LUSH

Steps:

• Mix melted margarine and flour; press into greased 9x13-inch pan. Bake 15 minutes at 375°. Mix powdered sugar and cream cheese; fold in 1 cup Cool Whip. Mix pudding with milk in separate bowl. Combine with cream cheese mixture. Pour into prepared crust. Top with remaining 1 cup Cool Whip and nuts, if desired.

CHOCOLATE LUSH

Steps:

• Line bottom of a 9x13-inch pan with graham crackers. Mix one cup of whipped topping, powdered sugar, and cream cheese. Spread mixture over crackers.
• Mix both boxes of pudding with the 3 cups of milk. Spread pudding over cream layer.
• Spread remaining whipped topping over pudding. Sprinkle with nuts if desired.

CHOCOLATE CHERRY LUSH

Steps:

• Preheat oven to 375 degrees.
• Combine ingredients and press into a 9x13 baking dish.
• Bake for 10 minutes.
• Cool.
• Spread cherry pie filling over crust.
• Beat cream cheese in a mixer until light and fluffy.
• Add in Cool Whip.
• Gradually add powdered sugar and mix until thoroughly combined.
• Spread on cool crust.
• Combine pudding mix and milk and prepare according to package instructions.
• Spread over second layer.
• Top third layer with remaining Cool Whip.
• Sprinkle on chocolate shavings or chocolate jimmies.
• Keep refrigerated until serving.