Cool Creamy Chocolate Dessert Cooking Light Recipes
COOL, CREAMY CHOCOLATE DESSERT-COOKING LIGHT
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
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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