Easy Four-Layer Chocolate Dessert Recipe
- 1 cup all-purpose flour
- 1/2 cup cold butter
- 1 cup chopped walnuts, toasted, divided
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 2 cartons (8 ounces each) frozen whipped topping, thawed, divided
- 2-1/2 cups 2% milk
- 2 packages (3.9 ounces each) instant chocolate pudding mix
- 1 cup semisweet chocolate chunks
- Chocolate syrup
- 1. Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack.
- 2. In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in one carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold.
- 3. Cut into bars. Just before serving, drizzle with chocolate syrup. Yield: 15 servings.
1 piece: 434 calories, 26g fat (15g saturated fat), 36mg cholesterol, 195mg sodium, 46g carbohydrate (27g sugars, 2g fiber), 5g protein.
Reviews for Easy Four-Layer Chocolate Dessert
"Been making this for years.without the chocolate syrup. Call it ' Better than Robert Redford '"
"A friends wife used to make this for all her husbands work team. She made 'Redi Whip' instead of using 'frozen whipped topping'. It made so much difference in the taste that we used her recipe and converted to 'Redi Whip' also....I don't know if its still sold in stores because I lost my recipe and just discovered this one; which is wonderful!!!!!"
"3 stars because of the frozen whipped topping, I've never liked it and always substitute it with whipped heavy cream stabilized with unflavored gelatin., then it gets 5 stars. I double the bottom crust and add 1/2 cup of sugar to it so it's kind of like shortbread. When making the pudding I always use half and half for a richer thicker consistency. Anything less then 4% milk will always make for a runnier pudding but half and half is my favorite for its ability to thicken and add extra richness. I have made this with lemon pudding with lemon zest added to both the pudding and bottom crust and omitted the chocolate. Either way it's comfort heaven."
"Haven't tried this recipe,but have been making relatively the same recipe for years! We call it Mississippi Mud, and we all love it!"
"I've been making this for yrs. Only thing I do differently, is double the bottom crust. My family prefers the thicker crust. Have also made it with butterscotch, lemon or banana pudding. Choc is the favorite. easy to make. Enjoy!"
"This is super simple and makes a lot. It's great for those hot summer days. My grandkids love making this with me. The only change we made is we used the cook and serve pudding because we all like the taste better. It's also good made with fresh bananas. You can use the chocolate pudding or really change it up and use banana cream pudding."
"My mom makes this frequently. Its ok. Not too sweet."