Thursday, February 19, 2009

Cool Creamy Chocolate Dessert


Cold, creamy pudding, cream cheeses, and whipped topping combine for a smooth, delicious, and refreshing dessert. This is the perfect dessert for a party or summer holidays.

yield: 15 servings

Crust:
1 1/4 cups flour
1/4 cup powdered sugar
6 Tbsp butter, cut into small pieces
1/4 cup finely chopped pecans, toasted

Filling:
1 cup powdered sugar
1/2 cup (4 oz) 1/3-the-fat cream cheese
1/2 cup (4 oz) fat-free cream cheese
1 8-oz carton whipped topping, thawed
3 cups 1 % milk
2 3.9-oz packages chocolate instant pudding mix
cocoa (optional)

1. Preheat oven to 325°.
2. To prepare crust, combine flour and 1/4 cup powdered sugar in food processor; pulse 3 times or until combined. Add butter; pulse until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into the bottom of a 9x13-inch pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
3. To prepare filling, place 1 cup powdered 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 and refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread pudding mixture over cream cheese layer. Spread remaining half of whipped topping over pudding layer. Cover and chill 30 minutes. Sprinkle with cocoa if desired.

1 comment:

Di said...

OH!! You told me about this yesterday but it didn't register that I know this dessert and so I checked your blog out and I realized that you were describing MY FAVORITE IN THE WHOLE WIDE WORLD!!! I'm not kidding. I used to go to every single fellowship potluck after church because someone always made this dessert and I always went to the dessert table first (before getting regular food) to get a HUGE helping of this dessert before it got cleaned out. YUMMY!!