For our Christmas dinner, my step-daughter requested a chocolate dessert I had brought to her house several years ago. She described the dessert as being layers of crust, chocolate pudding and whip cream. For the life of me, I couldn’t remember what this dessert might have been. Going through my recipe box, I came across a recipe from allrecipes.com for a Coconut Cream Dessert. Personally, I would much rather have had the Coconut Cream Dessert, but that’s not what was requested. I modified this dessert and came up with an incredibly yummy chocolate dessert. She was pleased.
Preheat oven to 325 Degrees
1 cup flour
2 tablespoons sugar
1/2 cup cold butter
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup confectioner’s sugar
1 (12) container frozen whipped topping, thawed
4 cups cold milk
3 (3.5 ounce) packages instant chocolate pudding mix
Hard chocolate for shavings
In a bowl, combine the flour and sugar, cut in butter until pea size, stir in pecans and press into a buttered 9 x 13 baking dish. Bake for 20-25 minutes until edges are slightly browned. Take the crust from oven and allow to cool completely.
In a small mixing bowl, beat the cream cheese and confectioners’ sugar until creamy, fold in 1 cup of the whipped topping. Spread over the cooled crust. In a bowl mix the 3 packages of chocolate pudding and 4 cups of milk. Let set 2 minutes before pouring over cream cheese layer. Top with the remaining whipped topping. Using a carrot peeler, shred small amounts of chocolate on top the whipped layer. (I used Chocolate Almond Bark). Refrigerate several hours until firm set.