I’ve made the layered chocolate pudding dessert some times in my adult existence, from old handwritten recipe playing cards and small spiral-bound cookbooks. And every time I did, I wished that the crust stayed together higher and tasted a piece sweeter. I also wanted the three layers above it to have just a little extra top.
that is my 2d summer season potluck dessert recipe right here at meals & friends.
INGREDIENTS
FOR THE SALTED PECAN CRUST:
- 3/4 teaspoons Kosher Salt
- 1/3 cup Finely Chopped Pecans
- 9 Tablespoons Cold Unsalted Butter
- 1-1/2 cup All-purpose Flour
- 1/2 cup Packed Brown Sugar
FOR THE CREAM CHEESE LAYER:
- 1-1/2 cup Powdered Sugar
- 12 ounces, weight Cream Cheese, Softened
- 12 ounces, weight Cool Whip, Divided (1 1/2 Cups For Cream Cheese Layer, Remaining For Cool Whip Layer)
FOR THE CHOCOLATE PUDDING LAYER:
- 4 cups Cold Whole Milk
- 2 boxes (3.9 Oz. Size) Chocolate Fudge Instant Pudding & Pie Filling
FOR THE COOL WHIP LAYER:
- 2 ounces, weight Shaved Dark Chocolate From A Bar
- Remaining Cool Whip From Cream Cheese Layer
INSTRUCTIONS
- For the salted pecan crust: Preheat oven to 325° F. In a medium bowl, combine flour, brown sugar, salt, and pecans. reduce in butter with a inflexible pastry cutter or a fork until crumbly. Press mixture flippantly onto bottom of 9 x thirteen inch pan. Bake for 18–20 mins, or until crust is ready and slightly browned. It ought to odor high-quality and toasty, buttery and nutty. cast off to cord rack to chill absolutely.
- For the cream cheese layer: With a blender, whip cream cheese and powdered sugar till completely smooth. With a rubber spatula, fold in 1-half of cups of Cool Whip from the 12-ounce container till mixed. spread mixture onto cooled crust. Refrigerate while preparing the subsequent layer.
- For the chocolate pudding layer: In a medium bowl, whisk pudding with milk for two mins. Pudding becomes an increasing number of thick as you whisk. spread pudding flippantly over cream cheese layer.
- For the Cool Whip layer: lightly spread ultimate Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (i use a vegetable peeler, jogging it down the perimeters of a chocolate bar.) Refrigerate for four to 6 hours or in a single day earlier than serving.
- This dessert can without problems be made the day previous to serving. I simply select the overnight refrigeration, as it lets in the dessert to chill very well and firm up. always serve this dessert chilled.
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