LAYERED PUDDING RECIPES
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.
LAYERED CHOCOLATE PUDDING DESSERT - THE PIONEER WOMAN
Layered dessert recipes like this are loaded with memories for me: happy celebrations in church basements honoring soon-to-be brides and new babies.
Provided by Brenda Score
Categories dessert
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 24 servings
Number Of Ingredients 16
Steps:
- 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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