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Layered Chocolate Pudding Cream Cheese Dessert

Layered Chocolate Pudding Cream Cheese Dessert

This classic chilled dessert layers a buttery pecan shortbread crust with sweetened cream cheese, chocolate pudding, and whipped topping. It is easy to make ahead and slices cleanly after a thorough chill.

Prep: 25 min · Cook: 18 min · Total: 43 min · Serves: 12

Ingredients

  • 16 oz whipped topping (thawed and divided)
  • 2 packages instant chocolate pudding mix (3.9 oz each)
  • 1 tsp vanilla extract
  • 2 oz semisweet chocolate (shaved)
  • 8 oz cream cheese (softened)
  • 0.5 cups unsalted butter (melted)
  • 1 cups pecans (finely chopped)
  • 1 cups all-purpose flour
  • 3 cups whole milk (cold)
  • 1 cups powdered sugar (sifted)
  • 0.25 tsp fine salt

Instructions

  1. Place a rack in the center of the oven and heat the oven to 350°F (175°C) for at least 10 minutes; set out a 9-by-13-inch baking dish and leave it ungreased so the shortbread crust can grip the pan.
  2. Stir 1 cups all-purpose flour, 1 cups finely chopped pecans, 0.5 cups melted unsalted butter, and 0.25 tsp fine salt together in a medium mixing bowl with a fork for about 1 minute, until the mixture is evenly moistened and looks like coarse crumbs.
  3. Scatter the crust mixture into the 9-by-13-inch baking dish, then press it firmly into an even layer with the bottom of a flat measuring cup, making sure the corners are compact so they do not crumble after baking.
  4. Bake the crust on the center rack at 350°F (175°C) for 16-18 minutes, until the edges are light golden brown and the center looks dry and set.
  5. Transfer the baking dish to a wire rack and cool the crust at room temperature for 30-40 minutes, until the bottom of the pan is no longer warm to the touch; do not add the cream cheese layer to a warm crust or it will soften.
  6. Beat 8 oz softened cream cheese in a large bowl with an electric mixer on medium speed for 1 minute, until smooth and free of large lumps.
  7. Add 1 cups sifted powdered sugar and 1 tsp vanilla extract to the cream cheese, then beat on low speed for 30 seconds and on medium speed for 1-2 minutes, until the mixture is fluffy and evenly sweetened.
  8. Fold 8 oz of the thawed whipped topping into the cream cheese mixture with a silicone spatula for about 1 minute, using broad strokes until no white streaks remain.
  9. Spread the cream cheese mixture over the fully cooled crust with an offset spatula, working gently from the center to the edges so the crust stays intact and the layer is even.
  10. Whisk 2 packages instant chocolate pudding mix with 3 cups cold whole milk in a large bowl for 2 minutes, until the pudding begins to thicken and the whisk leaves visible tracks.
  11. Let the pudding stand at room temperature for 5 minutes, until it is softly set but still spreadable, then spoon it over the cream cheese layer and smooth it to the edges with a clean offset spatula.
  12. Spread the remaining 8 oz thawed whipped topping over the pudding layer in an even layer, using light strokes so the chocolate layer stays distinct.
  13. Sprinkle 2 oz shaved semisweet chocolate evenly over the top, then cover the dish loosely with plastic wrap without pressing on the topping.
  14. Refrigerate the dessert for at least 4 hours, or until the pudding layer is firm and the slices hold clean edges; cut with a sharp knife wiped clean between slices and serve chilled.

Nutrition (per serving)

  • Calories: 454
  • Protein: 6 g
  • Fat: 29 g
  • Carbohydrates: 46 g
  • Fiber: 2 g
  • Sugar: 31 g
  • Sodium: 363 mg

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