Cool Creamy Chocolate Dessert Cooking Light Recipes

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COOL, CREAMY CHOCOLATE DESSERT-COOKING LIGHT



Cool, Creamy Chocolate Dessert-Cooking Light image

May 2008. You can make this up to 1 day in advance but spread the remaining whipped topping mixture over the pudding right before serving. I included the chilling time with the cooking time.

Provided by Chef by Chance

Categories     Dessert

Time 3h30m

Yield 15 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
6 tablespoons butter, chilled and cut into small pieces
1/4 cup pecans, finely chopped and toasted
1 cup powdered sugar
1/2 cup cream cheese 1/3 less fat, softened
1/2 cup fat free cream cheese, softened
8 ounces frozen reduced-calorie whipped topping, thawed and divided
3 cups 1% low-fat milk
2 (4 ounce) boxes chocolate instant pudding
unsweetened cocoa (optional)

Steps:

  • Preheat oven to 325°.
  • Crust: Combine flour and powdered sugar in a food processor. Pulse 2 times or until combined.
  • Add butter and pulse 10 times or until it resembles coarse meal.
  • Stir in pecans then firmly press into the bottom of a 13x9" pan coated with cooking spray. Bake for 20 minutes or until lightly browned.
  • Cool completely.
  • Filling: Place sugar and cream cheese in a medium bowl and beat with a mixer at medium speed until fluffy.
  • Fold in half of the whipped topping. Spread cream cheese mixture on the cooled crust. Cover loosely and refrigerate for 1 hour.
  • Combine pudding and milk in a large bowl. Cover and refrigerate for 1 hour.
  • Spread the pudding mixture over the cream cheese mixture.
  • Spread the remaining whipped topping over the pudding layer.
  • Cover and chill for 30 minutes.
  • Sprinkle with cocoa if desired.

Nutrition Facts : Calories 300.9, Fat 15.6, SaturatedFat 8.6, Cholesterol 22.4, Sodium 275.6, Carbohydrate 37.1, Fiber 1, Sugar 23.6, Protein 3.7

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