Monday, June 28, 2010

Chocolate Layer Pudding Desert

I found this recipe over at The Crafting Chicks and wanted to share (also so I could have it on hand to make for myself!)

Pecan Crust
1 cup chopped pecans
1 cup flour
1/2 cup butter

Mix pecans, flour, and butter and press into a 9×13 pan. Bake at 300 for 20-25 minutes. Cool.

Cream Cheese Layer
(8oz) non-dairy whipped topping, thawed
2 (8oz) cream cheese, at room temp.
2 cups powdered sugar

Blend whipped topping, cream cheese and powdered sugar. Spread over cooled crust. Refrigerate 2 or more hours.

Chocolate Pudding Layer
2 (5.9 oz) chocolate instant pudding
4 cups milk
2 tsp. vanilla

Mix pudding, milk, and vanilla with an electric mixer on low speed until mixture begins to thicken. Spread on top of cream cheese layer and refrigerate overnight or for several hours. Garnish with a grated candy bar. Makes 10-12 servings.

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