Saturday, May 12, 2012

Chocolate Delight

Yum

Delicious light and creamy dessert we enjoy many times during the year.  Easy to make, delicious to eat. This is the perfect dessert to take to a pot luck or backyard cookout. It's enjoyed by young and old alike, and keeps well for several days stored in the refrigerator.

Ingredients
1 cup flour
1 cup finely chopped  pecan pieces
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
2 tbls. milk
1 tub (8 oz.) cool whip, thawed, divided (or 2 cups fresh whipped cream)
3-1/2 cups cold milk
2 pkg. (4-serving size each) instant chocolate pudding

Method
PREHEAT oven to 350. Mix flour, pecans, sugar and butter until flour is moistened. Press evenly onto bottom of 13 x 9-inch baking pan. Bake 20 minutes or until lightly browned. Cool. (I have used an 9 x 9-inch square Pyrex dish and it worked just fine, although each layer is a bit thicker of course)

BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread over cooled crust.

POUR 3-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Refrigerate 4 hours or until set. 

Spread remaining whipped topping over pudding just before serving and top with more toasted pecans, if desired.


Enjoy,
Mary

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