thepioneerwoman
Layered Chocolate Pudding Dessert
Layered dessert recipes like this are loaded with memories for me: happy celebrations in church basements honoring soon-to-be brides and new babies.
👥 24 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Brenda Score📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●blender
- ●spatula
- ●whisk
- ●peeler
📝 Preparation Steps
1
For the salted pecan crust:
2
Preheat oven to 325° F.
3
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.
4
For the cream cheese layer:
5
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.
6
For the chocolate pudding layer:
7
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.
8
For the Cool Whip layer:
9
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.
10
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.
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