Chocolate Delight
An old-fashioned keeper dessert recipe!
Ingredients
CRUST:
- 1½ cups self rising flour
- 1½ cups finely chopped toasted pecans
- ½ cup (1 stick) unsalted butter, melted
LAYERS:
- One 8-ounce package cream cheese, at room temperature
- 1 cup powdered sugar
- One 16-ounce container thawed Cool Whip, divided
- 4 cups whole milk
- One 5.9-ounce package chocolate instant pudding mix
- One 3.4-ounce package vanilla instant pudding mix
- 3 tablespoons chocolate syrup
Instructions
- Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray.
MAKE THE CRUST:
- In a medium bowl, stir together the flour, pecans and butter. Press the mixture into the prepared baking dish in a thin layer, patting it evenly into all corners. Bake until set, about 20 minutes. Remove from the oven and let cool for about 30 minutes.
MAKE THE LAYERS:
- In a medium bowl, use an electric mixer to beat the cream cheese for about 2 minutes- until it is very creamy. Gradually mix in the powdered sugar, beating until well-blended- about 1 minute. Fold in 1 cup of the Cool Whip. Spread the mixture evenly over the cooled crust.
- In a large bowl, whisk together the milk and the chocolate and vanilla pudding mixes until well combined. Let stand until slightly set- about 10 minutes. Pour the pudding mixture over the cream cheese layer and spread to evenly cover; spread the remaining Cool Whip on top. Drizzle with chocolate syrup. Cover and chill at least 2 hours and up to 8 hours.
Nutrition
Serving: 1servingCalories: 780kcalCarbohydrates: 88gProtein: 12gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 84mgSodium: 850mgPotassium: 412mgFiber: 3gSugar: 45gVitamin A: 1059IUVitamin C: 0.2mgCalcium: 262mgIron: 1mg
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