Chocolate Delight (Print Version)
# Ingredients:
01 -
1 ½ cups (180 g) all-purpose flour.
02 -
1 cup (114 g) pecans, finely chopped.
03 -
¾ cup (170 g) butter, melted.
04 -
8 oz (226 g) brick cream cheese, room temperature.
05 -
1 cup (120 g) powdered sugar.
06 -
1 cup (72 g) frozen whipped topping, thawed.
07 -
3.4 oz (96 g) box instant vanilla pudding mix.
08 -
3.4 oz (96 g) box instant chocolate pudding mix.
09 -
3 cups (711 g) whole milk, cold.
10 -
16 oz (453 g) tub frozen whipped topping, thawed.
11 -
3.5 oz (100 g) bar of chocolate, for shaving.
# Instructions:
01 -
Preheat oven to 325 degrees Fahrenheit.
02 -
Combine the flour, pecans, and butter. Then press it into the bottom of a 9×13-inch baking pan. Bake at 325˚F for 25 minutes or until light golden brown. Chill in freezer for 20 minutes.
03 -
Beat the cream cheese and powdered sugar until smooth. Then mix in 1 cup of the whipped topping.
04 -
Spread the cream cheese mixture over the cooled crust. Chill in freezer for 20 minutes.
05 -
Whisk together the cold milk with both pudding mixes until thick and smooth. Spread evenly over cream cheese layer. Chill in freezer for 20 minutes.
06 -
Top with remaining whipped topping. Cover with foil and chill in refrigerator for 2+ hours.
07 -
Cut into squares and top with chocolate shavings before serving.
# Notes:
01 -
Can be stored covered in refrigerator for up to 5 days.
02 -
Freeze 30-45 minutes before slicing for clean cuts.
03 -
Can add 1/2 cup powdered sugar to crust for sweeter version.
04 -
Use hot knife between cuts for clean slices.