Best Chocolate Majesty Pudding With Pecan Crust Recipes

LAYERED CHOCOLATE PUDDING DESSERT

Steps:

• For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18-20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.

CHOCOLATE MAJESTY PUDDING WITH PECAN CRUST

Steps:

• 1. First layer: mix and pat in 9 x 13 pan, flour, butter and pecans. Bake at 350 for 15 minutes until light brown. COOL
• 2. Second Layer: Mix and spread on cooled crust, cream cheese, sugar, 1 cup cool whip.
• 3. Third Layer: Mix milk and pudding. Pour over cream cheese and chill.
• 4. Top with remaining Cool whip

CHOCOLATE PECAN DELITE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
• In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

LAYERED CHOCOLATE PUDDING DESSERT

Steps:

• 1. CRUST: In medium mixing bowl whisk together: Powdered sugar flour chopped nuts With a pastry blender cut in the softened butter. Press evenly into ungreased 9 x 13-inch baking dish. Bake 10-15 minutes until light golden around the edges. Remove from oven and cool completely.
• 2. CREAM LAYER: Cream together powdered sugar and softened cream cheese. Fold in 8oz whipped topping. Spread over cooled crust.
• 3. CHOCOLATE LAYER: Beat milk and both boxes instant chocolate pudding mix until smooth and thick. Spread over cream cheese layer.
• 4. Spread remaining 8 oz whipped topping over pudding layer. Refrigerate until thoroughly chilled. Optional: sprinkle with 2TBSP chopped nuts, mini chocolate chips or shaved chocolate.

VANILLA AND CHOCOLATE DELIGHT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
• In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
• In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.