Chocolate Dessert

21 ingredients
5 steps

Ingredients

  • Crust
  • 1 cup Flour
  • 1 stick Butter (1/2 C.), Softened
  • 1 cup Finely Chopped Pecans
  • _____
  • 1st LAYER FILLING
  • 1 package Cream Cheese (8 Oz.)
  • 1 cup Powdered Sugar
  • 1-1/2 cup Cool Whip, Thawed (from A 16 Oz. Container) (Note: You Will Use The Rest To Spread On Top Of Finished Dessert)
  • _____
  • 2nd LAYER FILLING
  • 2-1/2 cups Whole Milk
  • 1 package (6-servings) Instant Chocolate Pudding (large Box)
  • 1 package (6-servings) Instant Vanilla Pudding (large Box)
  • 1 teaspoon Pure Vanilla Extract
  • 1 Tablespoon Unsweetened Cocoa (dry)
  • 1 Tablespoon Instant Coffee Granules (optional)
  • _____
  • Topping
  • The Remainder Of The 16 Oz. Thawed Cool Whip
  • 1 bar Milk Chocolate (optional), Grated On Top

Directions

  1. 1
    Mix flour, softened butter, and finely chopped pecans together and pat on the bottom of a 9x13 pan. Bake 375 degrees for 25 minutes. Let cool completely.
  2. 2
    Mix cream cheese, powdered sugar and 1 1/2 cups Cool Whip, together. Spread on cooled crust.
  3. 3
    Mix whole milk, the packages of chocolate and vanilla instant puddings, vanilla extract, cocoa and coffee granules together for 5 minutes, until thick. Spread on top of cream cheese layer.
  4. 4
    Cover pudding layer with the rest of the Cool Whip, from the 16 oz. container.
  5. 5
    Grate chocolate bar (if desired) over Cool Whip, for garnish. Refrigerate for at least 4 hours, or overnight. Enjoy!

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