Chocolate Dream Dessert
Ellen V. Gregory, my WANA112 blogger friend, got me started on this when she suggested we do a favorite recipe for our WANAfriday challenge.
She posted her favorite, made-from-scratch, chocolate pudding.
I have never made pudding any other way than by using those little boxes of instant pudding mix. Gotta try out Ellen’s recipe for the real stuff.
Yummmmm. That reminded me of a recipe for a chocolate layered dessert that I made for church suppers many years ago. Somehow, in the throes of various moves, I lost the original recipe given to me by my friend Carol. Later, I found it again, but since it has
a couple a horrendous number a few more than average calories per serving, I have not made it in awhile. Instead, I have taken healthy salads or other somewhat healthy dishes to our church dinners. (I know, boring. 😦 )
But Ellen has gotten me started again. Now that we are doing weekly potluck dinners for our visiting mission groups coming in to assist in rehabbing housing damaged by superstorm Sandy (2012), I have frequent opportunities to cook up something delicious. Those rehabbers work hard and deserve a
rich good dessert, don’t you think? You can read more about the superstorm Sandy and rehabbers here (N is for Nora’s Ark — In Times of Trouble, People Help People), and here (Jersey Shore Towns Reopen and Welcome Visitors.)
Chocolate Layered Dream Dessert
Ingredients for Layer 1
- 1 cup all-purpose flour
- 1/2 cup butter
- 1 cup finely chopped pecans
In mixing bowl, cut the butter into the flour until it forms coarse clumps the size of peas. Stir in pecans. Press mixture into the bottom of a 9 X 13 baking dish. Bake 15 minutes until layer 1 is golden brown. Cool completely.
lazyeasy way to make this bottom layer crust. Shhhh. Don’t tell.
Mix together 1 pkg pecan sandies cookies, crushed, and 1 stick butter. Press into 9 X 13 baking dish. Bake in preheated over, 350 degrees, 15-20 minutes until golden brown.]
- 1 (8 oz) pkg cream cheese
- 1 cup confectioners sugar
- 1 cup frozen whipped topping, thawed (or whipped cream)
Mix cream cheese and powdered sugar until well blended. Add 1 cup Cool Whip and mix together. Spread over cooled crust.
- 2 (3.9 oz) pkgs instant chocolate pudding
- 3 cups whole milk
Mix pudding and milk together until slightly thickened, (about 3 min). Spread over cream cheese layer.
- 1 cup whipped topping
- 2 tbsp crushed pecans
Cover and refrigerate for up to 24 hours. Before serving, sprinkle with additional chopped pecans. Cut in squares after chilling.
For two helpings of this dish, use this recipe from Quick ‘n Easy Recipes and at Taste of Home. Another variation of the recipe for a crowd can be found at Deep South Dish.
Substitute lemon pudding, or any other flavor pudding, for the chocolate pudding.
Crusts can also be made of crushed oreos, vanilla wafers, cinnamon graham crackers
And now you can try a few more WANAfriday recipes:
Ellen Gregory – chocolate pudding.
Kim Griffin – Meatballs and What?
Cora Ramos – Recipe for Murder
Liv Rancourt – Get Lucky!
Tami Clayton – EXOTIC Moroccan White Bean Soup from the Kasbah
C’mon now. How about some recipes from you readers!
The Last Meow
Frankly, we don’t care for the chocolate layered dessert. Just give us kibbles, and we’ll be happy. Thanks.
Meow for now. =<^,^>=