Chocolate Lush Recipes

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COOKIES-AND-CREAM LUSH



Cookies-and-Cream Lush image

Creamy vanilla cheesecake and chocolate pudding top a crunchy, chocolate wafer cookie crust in this no-bake, layered dessert. Second helpings, please!

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 16 servings

Number Of Ingredients 11

Nonstick cooking spray, for the pan
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
One 14.3-ounce package chocolate sandwich cookies, placed in a resealable plastic bag and crushed with a rolling pin
One 8-ounce package cream cheese, at room temperature
5 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Pinch kosher salt
One 12-ounce container whipped topping, such as Cool Whip, thawed
One 3.9-ounce package instant chocolate pudding (plus required ingredients)
1/4 cup chocolate shell ice cream topping, such as Magic Shell

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Steps:

  • Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 2 cups crushed cookies in a medium bowl. Press the mixture into the prepared baking dish. Freeze for 15 minutes to set.
  • Combine the cream cheese, confectioners? sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set.
  • Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set. Before serving, sprinkle the remaining cookie crumbs over the top and drizzle with the chocolate shell topping.

CHOCOLATE LUSH LAYERED DESSERT



Chocolate Lush Layered Dessert image

Make and share this Chocolate Lush Layered Dessert recipe from Food.com.

Provided by JANIC412

Categories     Dessert

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup unsalted butter, melted
1 cup flour
3/4 cup walnuts or 3/4 cup pecans, finely chopped
1 (8 ounce) package cream cheese, softened to room temperature
1 cup powdered sugar
1 (12 ounce) container Cool Whip
2 boxes instant chocolate pudding mix (any favorite flavor may be used)
1 cup milk (I use a little less than 21/2 cups for a firmer filling)

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Steps:

  • Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
  • Bake 20 minutes at 350:.
  • Cool.
  • In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
  • Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
  • Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.

CHOCOLATE LUSH



CHOCOLATE LUSH image

This one is for all of us "chocoholics." I know just about everyone has this recipe, or some variant of it, but everyone loves it. So, here's mine. For variety, you may use any other flavor pudding that you like. Lemon is a favorite.

Provided by Tere Gill

Categories     Puddings

Time 45m

Number Of Ingredients 9

1 c all purpose flour
1 stick salted butter, room temperature
1 c chopped pecans
1 pkg (8 oz.) cream cheese, room temperature
1 c powdered sugar
1 tub (8 oz.) whipped topping, thawed and divided
2 pkg instant chocolate pudding mix
2 c milk
1 can(s) sweetened condensed milk

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Steps:

  • 1. Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
  • 2. In a medium bowl, cut butter into flour and mix in pecans, until well combined.
  • 3. Evenly pat mixture into the bottom of an 8"x8" pan.
  • 4. Bake at 350 degrees for 15 minutes.
  • 5. Remove crust from oven and allow to cool.
  • 6. Beat cream cheese until fluffy.
  • 7. Add i cup of the whipped topping and the powdered sugar and beat until well incorporated and no lumps remain.
  • 8. Spread mixture evenly over cooled crust.
  • 9. In large mixing bowl, whip together the pudding mixes, milk and sweetened condensed milk, until thick and no lumps remain.
  • 10. Spread evenly over cream cheese layer.
  • 11. Spread on remaining whipped topping. (Decorate with chocolate shavings or pecans, if desired.)
  • 12. Cover and refrigerate until served.
  • 13. Cover and refrigerate leftovers.
  • 14. Recipe may be doubled for 9"x13" pan.

CHOCOLATE CHIP COOKIE DOUGH LUSH



Chocolate Chip Cookie Dough Lush image

Chocolate chip cookie lovers, get ready - this is the ultimate dessert for you! We started with a chocolate chip cookie crust and topped it with three indulgent layers of cookie dough cream, chocolate pudding and Cool Whip™ for a cool, craveable dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h55m

Yield 24

Number Of Ingredients 12

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1/4 cup butter, melted
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1/3 cup packed brown sugar
1 cup powdered sugar
1 teaspoon vanilla
3/4 cup plus 2 tablespoons miniature semisweet chocolate chips
2 boxes (4-serving size each) Jell-O™ chocolate-flavor instant pudding and pie filling mix
3 cups cold milk
2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed

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Steps:

  • Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
  • In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
  • In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
  • When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 31 g, TransFat 1/2 g

CHOCOLATE LUSH



Chocolate Lush image

This has been called, Better Than Sex Cake. Either way, we all love it. You can use different flavors of pudding mixes, lemon, orange are really good too!!!

Provided by Debbie Morris

Categories     Cakes

Number Of Ingredients 8

1 c flour
1 c butter
1 c pecans, finely chopped
1 - 8oz. pkg cream cheese
1 c powdered sugar
1 - 16oz. large cool whip
2 - 3oz. pkg instant chocolate pudding mix
3 c milk

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Steps:

  • 1. Preheat oven to 375 degrees. Cream together: flour butter and pecans.
  • 2. Spread into bottom of 9X13 pan.
  • 3. Bake at 375 degrees for 15-20 minutes, then cool completely.
  • 4. Mix: cream cheese, powdered sugar and 1/2 carton of cool whip.
  • 5. Spread onto chilled crust.
  • 6. Mix: chocolate pudding mix with milk.
  • 7. Spread on top of cream cheese layer. Chill
  • 8. After chilling in refrigerator, top with remaining cool whip, may sprinkle with nuts. Keep refrigerated.

CHOCOLATE LUSH



CHOCOLATE LUSH image

Number Of Ingredients 12

First Layer:
1 stick butter, melted
1 C. flour
1 C. crushed pecans
Second Layer:
8 oz. cream cheese
1 C. cool whip
1 C. powdered sugar
Third Layer:
1 small box vanilla instant pudding
1 small box chocolate instant pudding
3 C. milk

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Steps:

  • Preheat oven to 350 degrees. In a medium mixing bowl, add flour to melted butter and stir. Combine crushed pecans into mixture. Spread the first layer into a 9x13 baking dish. Bake for 25 minutes. Let cool. Next, cream sugar and cream cheese together and then fold in cool whip. Spread over cooled first layer. Finally, mix pudding with milk until creamy. Spread over second layer. Cover and cool. Top with cool whip and shavings from a chocolate bar.

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