LAYERED CHOCOLATE PUDDING DESSERT

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.