CHOCOLATE BOWL DESSERT RECIPES
PEANUT BUTTER CHOCOLATE DESSERT RECIPE: HOW TO MAKE IT
The desserts of my dreams have both chocolate and peanut butter. So when I came up with this chocolate peanut butter dessert, it quickly became my all-time favorite. It's a cinch to whip together because it doesn't require any baking. My family loves this chocolate peanut butter cup lasagna! —Debbie Price, LaRue, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. , In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half the whipped topping. Spread over crust. Sprinkle with peanut butter cups., In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. , Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
Nutrition Facts : Calories 365 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 273mg sodium, CarbohydrateContent 39g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
LAYERED CHOCOLATE PUDDING DESSERT RECIPE: HOW TO MAKE IT
This layered dessert is cool, creamy, chocolaty and a winner with everyone who tries it. What's not to like? —Carma Blosser, Livermore, Colorado
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, pecans and butter; press into 2 ungreased 8-ounce ramekins. Bake at 350° until crust is lightly browned, 10-12 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1/2 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spread over cream cheese mixture. Spread with remaining whipped topping. Chill until serving.
Nutrition Facts : Calories 584 calories, FatContent 33g fat (19g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 66g carbohydrate (40g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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- For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18–20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.
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Make the base of this rich cheesecake with your favourite biscuits, pour in a silky creamy chocolate filling and finish with white chocolate swirls.
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Total Time 35 minutes
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- Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
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- Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.
- Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.
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