Cool, Creamy Chocolate Dessert-Cooking Light |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 15 |
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May 2008. You can make this up to 1 day in advance but spread the remaining whipped topping mixture over the pudding right before serving. I included the chilling time with the cooking time. Ingredients:
1 1/4 cups all-purpose flour |
1/4 cup powdered sugar |
6 tablespoons butter, chilled and cut into small pieces |
1/4 cup pecans, finely chopped and toasted |
1 cup powdered sugar |
1/2 cup cream cheese 1/3 less fat, softened |
1/2 cup fat free cream cheese, softened |
8 ounces frozen reduced-calorie whipped topping, thawed and divided |
3 cups 1% low-fat milk |
2 (4 ounce) boxes chocolate instant pudding |
unsweetened cocoa (optional) |
Directions:
1. Preheat oven to 325°.
2. Crust: Combine flour and powdered sugar in a food processor. Pulse 2 times or until combined.
3. Add butter and pulse 10 times or until it resembles coarse meal.
4. Stir in pecans then firmly press into the bottom of a 13x9 pan coated with cooking spray. Bake for 20 minutes or until lightly browned.
5. Cool completely.
6. Filling: Place sugar and cream cheese in a medium bowl and beat with a mixer at medium speed until fluffy.
7. Fold in half of the whipped topping. Spread cream cheese mixture on the cooled crust. Cover loosely and refrigerate for 1 hour.
8. Combine pudding and milk in a large bowl. Cover and refrigerate for 1 hour.
9. Spread the pudding mixture over the cream cheese mixture.
10. Spread the remaining whipped topping over the pudding layer.
11. Cover and chill for 30 minutes.
12. Sprinkle with cocoa if desired.
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