Description
This rich, creamy and chocolaty dessert definitely isn’t for the weak. A little bit of the buttery cookie crust topped with vanilla-chocolate pudding and whipped cream goes a long way.
Ingredients
Scale
Bottom Layer
- 1 cup (99g) unsifted flour
- 1/2 cup (115g) butter, softened
- 1 cup (121g) finely chopped pecans or walnuts
Middle Layer
- 1 8-ounce (227g) package cream cheese, softened
- 1 cup (192g) sugar
- 4 1/2 ounces (120g) homemade whipped cream
Top Layer
- 1 large package instant vanilla pudding mix
- 1 large package instant chocolate pudding mix
- 3 cups (710mL) cold milk
Garnish layer
- Roughly 4 1/2 ounces (120g) homemade whipped cream
- Chocolate shavings
Instructions
Bottom layer
- Mix together the flour, butter and chopped nuts until the dough is crumble-like.
- Press the mixture into a greased 9×13-inch pan.
- Bake the cookie crust at 350 degrees for 15 to 20 minutes or until lightly golden.
- Let the cookie crust cool.
Middle layer
- Beat the sugar into the cream cheese until it is smooth.
- Fold in the whipped cream.
- Spread the mixture over the cooled crust.
Top layer
- Beat the milk into the pudding mixes until the mixture is smooth and thickened.
- Spread the pudding over the middle layer.
Garnish
- Spread whipped cream over the top and sprinkle the the dessert with grated chocolate candy bar, such as Baker’s Real Semi-Sweet Chocolate Shavings.
- Cover the layered dessert and refrigerate it until you are ready to serve it.
- Prep Time: 45 mins
- Cook Time: 15 mins