LAYERED CHOCOLATE PUDDING DESSERT
This layered dessert is cool, creamy, chocolaty and a winner with everyone who tries it. What's not to like? -Carma Blosser, Livermore, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, pecans and butter; press into 2 ungreased 8-ounce ramekins. Bake at 350° until crust is lightly browned, 10-12 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1/2 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spread over cream cheese mixture. Spread with remaining whipped topping. Chill until serving.
Nutrition Facts : Calories 584 calories, Fat 33g fat (19g saturated fat), Cholesterol 52mg cholesterol, Sodium 264mg sodium, Carbohydrate 66g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
LAYERED CHOCOLATE PUDDING DESSERT
This dessert is easy and addictively delicious!! It is quite rich from the nutty crust, and the cream cheese whipped cream layer. The crust is baked, and the whole thing needs to be chilled once assembled.
Provided by Susan Din
Categories Other Desserts
Time 55m
Number Of Ingredients 9
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.
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