CREAMY CHOCOLATE DREAM DESSERT
"My husband and I have loved this cool, creamy dessert for years," says Kay Hickman in Snyder, Texas. "Now that the recipe has been downsized for two, we don't need company to enjoy it!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 271 calories, Fat 15g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 345mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CREAM LAYERED DESSERT
This elegant, decadent Chocolate Cream Layered Dessert that is perfect for any occasion. Great for parties, potlucks and family get-togethers!
Provided by Kim Lange
Categories Dessert
Number Of Ingredients 11
Steps:
- Combine until butter is cut into pea-size pieces. Press into a 9x13 pan. Bake for 10 mins. at 350. Cool slightly.
- Beat the cream cheese and powdered sugar together until mixed well, then mix in the 8 oz of whipped topping until smooth and creamy. Spread on the cooled crust.
- Using whisk. mix 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 fridge for a few minutes to firm up and then spread on top of cream cheese layer.
- Top pudding layer with 8 oz of whipped topping and garnish with chocolate sprinkles.
- Refrigerate until ready to serve.
DEVIL'S FOOD CAKE WITH CREAMY CHOCOLATE FROSTING
Categories Cake Chocolate Dessert Bake Kid-Friendly Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter pans with 1 3/4-inch-high sides. Dust with flour; discard excess. Bring 3/4 cup water to boil in medium saucepan. Remove from heat. Whisk in cocoa to form paste. Cool slightly. Add buttermilk; whisk until blended.
- Whisk flour and next 3 ingredients in medium bowl to blend. Using electric mixer, beat sugar and next 4 ingredients in large bowl until light, about 5 minutes. Beat in cocoa mixture. Add dry ingredients and beat just until blended. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks; cool.
- Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second layer. Spread remaining frosting over entire cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
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
EASY FOUR-LAYER CHOCOLATE DESSERT
Out of all the easy chocolate desserts I make, these nutty, chocolaty layered treats have become my family's favorite. I make sure to whip up my mom her very own batch, since she loves this chocolate delight so much! -Kristen Stecklein, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 434 calories, Fat 26g fat (15g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
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COOL, CREAMY CHOCOLATE DESSERT RECIPE | MYRECIPES
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- To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
- To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
- Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.
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- To make the crust: Place the pecans and sugar in a food processor and pulse together till pecans are finely chopped. Add butter and vanilla and pulse till combine, then add the flour and salt and pulse until just mixed. Chill the dough for 30 minutes. Preheat the oven to 325°. Line a 9 x 9-inch pan with non-stick foil. Press the chilled dough into the baking dish. Prick the dough with a fork and bake 10 minutes or till lightly golden. Cool the cooked dough while preparing the remaining layers.
- For the pudding layer: Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat. Stir together the sugar and egg yolks in a mixing bowl. When the cream just starts to simmer, slowly add about half the hot cream into the egg mixture while whisking vigorously, Then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon. Place chocolates in a mixing bowl with the butter, vanilla, and salt. Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Pour the pudding into a bowl and cover with plastic wrap. Pop pudding in the refrigerator to cool while preparing other layers.
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- To assemble: Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then spread on the whipped cream. Refrigerate for at least 1 hour, or overnight. Garnish with chocolate curls and berries if desired.
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