Chocolate Delight
¾ cup butter melted
1 ½ cup all purpose flour
1 cup chopped pecans
8 oz cream cheese softened
1 cup powdered sugar
13 ½ oz. whipped topping
1 pkg. vanilla instant pudding
1 pkg. chocolate instant pudding
3 cups milk
Combine butter, flour and pecans. Press into baking dish. Bake at 375 for 15 minutes. Cool completely. Combine cream cheese, powdered sugar and 1 ½
cup whipped topping. Blend
thoroughly. Spread over crust. Chill.
Combine pudding mixes and milk; beat 2 minutes with mixer at medium
speed. Spread over cream cheese
layer. Spread remaining whipped topping
over pudding layer. Garnish with pecans
and grated chocolate. Refrigerate.
I don’t do mine this way.
I layer it in a trifle bowl. I
start with a layer of the crust, then cheese mixture, then chocolate, then
crust etc.
Our family has been making this one for close to 30 years now, but we call it 4 layer icebox dessert! It is also good done with lemon pie filling too. I made this at Easter and my grandkids fussed that I had not been making to sooner. EVERYONE LOVES IT!
ReplyDeletePeople always love it. I'm going to try it with lemon.
ReplyDelete