Chocolate Layer Dessert
Delicious 4 layer dessert with shortbread pecan crust, cream cheese, chocolate pudding and whipped topping layers.
Ingredients
- 1 Cup Flour
- 1 Stick Butter (softened at room temp)
- Pinch of Salt
- 1 Cup Chopped Pecans
- 8 Oz Cream Cheese
- 1 Cup Powdered Sugar
- 8 Oz Whipped Topping
- 2 Small Instant Chocolate Pudding mix
- 3 Cups Milk
- 8 Oz Whipped Topping
- 1/2 Cup Chopped Pecans or Chocolate shavings for top
Instructions
-
Bottom Layer:
Mix Flour, 1 Stick softened butter (pinch of salt) and 1 cup chopped nuts together into a soft paste, press into 9x13 baking dish. Bake at 325 Degrees until lightly browned, around 25 minutes. Let cool.
-
Middle Layer:
Beat cream cheese & powdered sugar until mixed and fold in whipped topping until all mixed together. Spread evenly across crust.
-
Top Layer:
Mix the 2 chocolate pudding mixes with 3 cups milk with electric mixer for 2 or 3 minutes until mixed completely.
-
After bottom layer cools, add the cream cheese layer, spreading evenly across crust. Then add chocolate pudding mixture, spreading evenly across cream cheese layer. Then add 8 oz. whipped topping for final layer and sprinkle chopped pecans or shaved chocolate on top of that. Chill and serve.
Recipe Notes
The hardest part for me is getting the pecan crust to smooth out properly in the baking dish. Your butter needs to be perfectly soft to mix with the flour just right and chopped pecans. It takes patience to press it all out on the bottom of the baking pan and you'll think there's not enough, but it needs to be pressed pretty thinly. Then getting the cream cheese layer across that can be tricky too, if you lift up your spatula too much it can pull up part of the pecan crust. I daub the cream cheese a dollop at a time all over the crust so that it can be smoothed out easily and all joined together. Those 2 things are the trickiest for me, but once you get it, it comes together pretty fast. Eat and enjoy!