Tuesday, 11 June 2013

Chocoalate Cream Cheese Dessert

Try this recipe with a different flavour of pudding and get a whole new dessert!!


1/2 c chopped pecans
1/2 c melted butter
1 c flour
8 oz cream cheese, room temperature
8 oz cool whip (2 tubs)
1 Lrg box chocolate pudding (instant)
chocolate sprinkles (garnish)


Preheat oven to 350 degrees
In a metal 9"x13" baking dish, mix chopped nuts with melted butter and flour. Press down with fingers until solid on the bottom of the dish. Bake for 10-15 minutes. Take the crust out of the oven when starting to brown.
While that's cooking, mix cream cheese with first tub of whipped topping. In a separate bowl, mix instant chocolate pudding; use the pie recipe on the box for milk measurement. Cool crust before layering, though not too cold as the cream cheese/whipped topping layer will break up the crust when you try to spread it.
Spread on the cream cheese mix then the pudding on top of that and top it with the second tub of whipped topping. Garnish with chocolate sprinkles.

Refrigerate. Serve cold.

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