This dessert is similar to some other things I've made, like the Mandarin Cream Delight and the Rhubarb Custard Bars. Cookie base, creamy filling, Cool Whip on top. And much like those other desserts, this one is delicious as well. I used fat-free cream cheese, fat-free Cool Whip, and sugar-free Jello pudding mix. I forgot to sprinkle cocoa powder on top but it's not important. Still very delicious! We look forward to taking this in our lunches this week and we would definitely make this again.
OK so it's supposed to be a neat little square, but I failed and it fell all over the plate. And then I did it again. And again. So here is what happens when you drop it on a plate. If you want to see a neater version of it, click here.
Creamy Chocolate Dessert
Originally from Cooking Light
Posted on Joe's Blog
For the crust
1 1/4 cups all-purpose flour
1/4 cup confectioners' sugar
6 tablespoons chilled butter, cut into small pieces
1/4 cup finely chopped pecans, toasted
For the filling
8 ounces cream cheese, softened
1 cup confectioners' sugar
3 cups stabilized whipped cream, divided
3 cups milk
2 3.9 ounces packages instant chocolate pudding
To prepare the crust
Preheat oven to 325 degrees.
In a food processor, add flour and sugar - pulse until combined. Add butter - pulse mixture just until it resembles coarse meal. Stir in pecans. Scoop the mixture into a 9" x 13" baking pan coated with nonstick spray. Place into the oven and bake until lightly browned, about 18 to 22 minutes. Remove and place pan on a wire rack to cool completely.
To prepare the filling
In a large mixing bowl, add cream cheese and sugar - beat until fluffy. Add 1 1/2 cups of the whipped cream and fold just until combined. Scoop the mixture onto the crust and spread smooth. Cover loosely and place in the refrigerator to chill for about 1 hour.
In a large bowl, add milk and pudding mix - beat until it begins to thicken, about 2 minutes. Cover and place into the refrigerator until set, about 1 hour. Drop dollops of the pudding over the top of the cream cheese layer and use an off-set spatula to spread it smooth. Spread remaining whipped cream over the pudding layer. Cover and place into the refrigerator to chill for at least 30 minutes before serving. Dust with natural cocoa powder before serving, if desired.