Cool Creamy Light Chocolate Dessert |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 15 |
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I found this recipe and photo in Cooking Light recently....great low fat way to enjoy a cream chocolate dessert 268 calories Prep time does not include cooling and chilling time Ingredients:
crust |
1 1/4 c all purpose flour |
1/4 c confectioners sugar |
6 tbl chilled butter, cut into small pieces |
1/4 finely chopped pecans, toasted |
cooking spray |
filling |
1 c confectioners sugar |
1/2 c (4 oz) neufchatel, softened |
1 (8 oz) light whipped topping, thawed and divided |
3 c 1 % milk |
3 (329 oz) packages instant chocolate pudding mix |
unsweetened cocoa (optional) |
Directions:
1. Crust
2. Combine flour and sugar in a processor; pulse until combined
3. Add butter; pulse until mixture resembles corse meal
4. Stir in pecans
5. Frimly press into the bottom of a 9x13 baking pan sprayed with cooking spray
6. Bake at 325 for 20 minutes or until lightly browned; cool completely
7. Filling
8. Place I C of milk and cream cheese ina medium bowl, beat with mixer at medium until fluffy
9. Fold in half of the whipped topping
10. Spread cream cheese mixture on cooled crust; cover loosely and refrigerate I hour
11. Combine milk and pudding mix in a large bowl; beat on medium 2 minutes
12. Cover and refrigerate 1 hour or until set
13. Spread pudding mixture over cream cheese layer
14. Spread remaining half of whipped topping over pudding layer; sprinkle with cocoa, if desired
15. Can be made up to a day ahead and refrigerated; spread final whipped topping layer and dust with cocoa just before serving
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