Heavenly Layered Chocolate Dessert Recipes

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:

• 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.

HEAVENLY LAYERED CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. In a large bowl, add cake mix, egg, and butter, stirring until well combined. Press mixture evenly into bottom of prepared dish. Bake 13 minutes. Remove from oven, and let cool completely. In a medium bowl, combine pudding mix and milk; whisk 2 minutes. Cover, and refrigerate 5 minutes. In another medium bowl, beat cream cheese and confectioners' sugar at low speed with an electric mixer until smooth. Stir in 2 cups whipped topping. Reserve 1⁄4 cup candy bars. Sprinkle remaining candy bars evenly over cake layer. Spread cream cheese mixture evenly over candy bar layer. Spread pudding evenly over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with reserved chopped candy bars. Refrigerate 30 minutes before serving.

HEAVENLY CHOCOLATE DELIGHT

Steps:

• Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
• In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
• Batter: Preheat oven to 400 degrees F.
• In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halo's.
• Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.

HEAVENLY CHOCOLATE DREAM DESSERT

Steps:

• Mix together the flour and the brown sugar. Cut in the butter until it looks like coarse granules. Chop pecans and stir them inches Press this into a 9x13" pan and bake at 350 degrees for 20 minutes. Remove from oven and cool completely.
• In separate bowl, beat together cream cheese and confectioners sugar. Stir in a little less than of half of the Cool Whip tub. Spread this on top of the cooled cookie crust.
• In another bowl, pour the milk in and beat in the instant pudding until thick - about 3 minutes. Spread this over the cream cheese layer.
• Top the pudding layer with the remaining Cool Whip. You may top this with more chopped pecans or slices strawberries. Chill for at least 3 hours before serving.

FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust., In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.

CHOCOLATE LUSH LAYERED DESSERT

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.

HEAVENLY CHOCOLATE LAYER CAKE RECIPE

Steps:

• Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min. or until thickened.
• Cut each cake layer horizontally in half. Place 1 cake layer, cut side up, on plate; top with 1/4 each of the COOL WHIP mixture and strawberries. Repeat layers 3 times.