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
-
1Mix 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.
-
2Mix cream cheese, powdered sugar and 1 1/2 cups Cool Whip, together. Spread on cooled crust.
-
3Mix 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.
-
4Cover pudding layer with the rest of the Cool Whip, from the 16 oz. container.
-
5Grate chocolate bar (if desired) over Cool Whip, for garnish. Refrigerate for at least 4 hours, or overnight. Enjoy!
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