Crunchy Chocolate Pudding Squares |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is the best dessert ever! The secret is the rich crunchy crust made with chopped pecans. It's so simple to make, but tastes wonderful.Kimberly Lund, Park City, Kansas Ingredients:
2 cups king arthur unbleached self-rising flour |
1-1/2 cups finely chopped pecans |
2/3 cup packed brown sugar |
1 cup butter, melted |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
3 cups cold milk |
1 package (5.9 ounces) instant chocolate pudding mix |
colored sprinkles, optional |
Directions:
1. In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack.
2. In a bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. Chill until set. Garnish with sprinkles if desired. Cut into squares. Yield: 12-15 servings.
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