Crunchy Chocolate Pudding Squares
Quick Cooking
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SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 30 min. + chilling
Ingredients:
- 2 cups self-rising flour
- 1-1/2 cups finely chopped pecans
- 2/3 cup packed brown sugar
- 1 cup butter or margarine, melted
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (8 ounces) frozen whipped topping, thawed, divided
- 3 cups cold milk
- 1 package (5.9 ounces) instant chocolate pudding mix
- Colored sprinkles, optional
Directions:
In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack.
I n a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. Chill until set. Garnish with sprinkles if desired. Cut into squares. Yield: 12-15 servings.