Crunchy Chocolate Pudding Squares Recipe

Crunchy Chocolate Pudding Squares Recipe photo by Taste of Home

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This is the best dessert ever! The secret is the rich crunchy crust made with chopped pecans. It's so simple to make, but tastes wonderful.—Kimberly Lund, Park City, Kansas

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Crunchy Chocolate Pudding Squares Recipe

Prep: 30 min. + chilling

Yield: 12-15 Servings

30 30

Ingredients

2 cups self-rising flour
1-1/2 cups finely chopped pecans
2/3 cup packed brown sugar
1 cup butter, 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.
In a 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.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts 1 serving (1 piece) equals 475 calories, 30 g fat (15 g saturated fat), 56 mg cholesterol, 553 mg sodium, 47 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Crunchy Chocolate Pudding Squares in Quick Cooking January/February 2004, p7