Layered Chocolate Pudding Dessert with Salted Pecan Crust
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Unrated
-
Prep Time
30 mins
-
Cook Time
30 mins
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Additional Time
6 hrs
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Total Time
6 hrs 50 mins
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Servings
12
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Calories
571 kcal
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Course
Dessert, Baked Goods, Others
Layered Chocolate Pudding Dessert with Salted Pecan Crust
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This Layered Chocolate Pudding Dessert with Salted Pecan Crust is a retro dessert I grew up with. It's an easy dessert for summer & so good!
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Ingredients
FOR THE SALTED PECAN CRUST:
- 1 ½ c. all-purpose flour
- ½ c. packed brown sugar
- ¾ tsp. kosher salt
- ⅓ c. Finely chopped pecans
- 9 tbsp. cold unsalted butter
- FOR THE CREAM CHEESE LAYER:
- 12 oz. weight Cream Cheese Softened
- 1 ½ c. powdered sugar
- 12 oz. weight Cool Whip Divided (1 1/2 Cups For Cream Cheese Layer, Remaining For Cool Whip Layer)
FOR THE CHOCOLATE PUDDING LAYER:
- 2 boxes 3.9 Oz. Size Chocolate Fudge Instant Pudding & Pie Filling
- 4 c. cold whole milk
FOR THE COOL WHIP LAYER:
- Remaining Cool Whip From Cream Cheese Layer
- 2 oz. weight Shaved Dark Chocolate From A Bar
Instructions
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.
Nutrition Information
Show Details
Serving
1
Calories
571kcal
(29%)
Carbohydrates
57g
(19%)
Protein
8g
(16%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
11g
Cholesterol
66mg
(22%)
Sodium
286mg
(12%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 571kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 66mg | 22% |
| Sodium | 286mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
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