Chocolate Pudding Layer Dessert Recipe Recipe For Stuffed

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

LAYERED CHOCOLATE PUDDING DESSERT

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.

LAYERED CHOCOLATE PUDDING DESSERT

Steps:

• For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18-20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.

LAYERED CHOCOLATE PUDDING DESSERT

Steps:

• Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or shortening.
• Crust Layer: Place the flour, powdered sugar and melted butter directly in the greased baking dish. Mix with a fork to combine and then mix well with your hands until a thick dough forms. Press the dough evenly in the bottom of the baking dish. Bake for 15-18 minutes until cookie is lightly browned. It should look slightly undercooked. Let cool completely.
• 2nd Layer: Beat the powdered sugar, cream cheese and 8 ounces of whipped topping in a large bowl until smooth and creamy. Spread on the cooled crust.
• 3rd Layer: Whisk together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the refrigerator for 5 minutes then spread on cream cheese layer.
• Top pudding layer with the remaining 8 ounces of whipped topping and garnish with chocolate sprinkles.
• Store in the refrigerator.

CHOCOLATE PUDDING CAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

LAYERED PUDDING DESSERT

Steps:

• Combine butter, flour, and pecans.
• Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
• Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
• Spread over cooled crust.
• Blend instant puddings with milk until thick. Spread over cream cheese filling.
• Top with remaining Cool Whip and chill well.
• ***You can use whatever flavor instant pudding you like.

DREAMY CREAMY LAYERED PUDDING DESSERT

Steps:

• heat oven to 350 degrees. coat 9x13 pan with nonstick spray.
• In a medium bowl, mix flour, walnuts and butter. pat into prepared pan. bake for 15 minutes. cool.
• In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over the cooled crust.
• Prepare the vanilla pudding using 2 cups of the milk. Spread over the cream cheese layer. Prepare chocolate pudding using the other two cups of milk. Spread over the vanilla pudding layer. Spread the remaining whipped topping over the pudding. Refrigerate for at least 2 hours or overnight. Sprinkle with nuts and chocolate curls. Cut into squares.

CHOCOLATE PUDDINO

Steps:

• Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
• Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
• Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
• Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
• Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
• Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
• Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
• Garnish with shaved chocolate and serve.