Chocolate Cream Pudding Dessert Recipe

Publisher Photo

Chocolate Cream Pudding Dessert Recipe

Be the first to add a review
Publisher Photo
"Our daughter and her boyfriend are both on restricted diets, so they appreciate having this yummy dessert for birthdays and other gatherings," relates Ronald Scorse of Snowflake, Arizona. "We all enjoy it."
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + cooling Bake: 15 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + cooling Bake: 15 min. + cooling

Ingredients

  • 1/4 cup cold butter, cubed
  • 1 cup all-purpose flour
  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • Artificial sweetener equivalent to 2 tablespoons sugar
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1-1/2 cups cold fat-free milk
  • 1 package (1/4 ounces) instant sugar-free chocolate pudding mix

Directions

In a small bowl, cut butter into flour until crumbly. Press into an 11x7-in. baking dish coated with cooking spray. Bake at 350° for 15-18 minutes or until lightly browned. Cool completely.
In a large bowl, beat cream cheese and sweetener until smooth. Fold in half of the whipped topping. Carefully spread over the crust.
In another large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cream cheese. Top with remaining whipped topping. Yield: 15 servings.
Originally published as Chocolate Cream Dessert in Taste of Home June/July 1999, p17

Nutritional Facts

1 each: 134 calories, 6g fat (0 saturated fat), 6mg cholesterol, 184mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 1/4 cup cold butter, cubed
  • 1 cup all-purpose flour
  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • Artificial sweetener equivalent to 2 tablespoons sugar
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1-1/2 cups cold fat-free milk
  • 1 package (1/4 ounces) instant sugar-free chocolate pudding mix
  1. In a small bowl, cut butter into flour until crumbly. Press into an 11x7-in. baking dish coated with cooking spray. Bake at 350° for 15-18 minutes or until lightly browned. Cool completely.
  2. In a large bowl, beat cream cheese and sweetener until smooth. Fold in half of the whipped topping. Carefully spread over the crust.
  3. In another large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cream cheese. Top with remaining whipped topping. Yield: 15 servings.
Originally published as Chocolate Cream Dessert in Taste of Home June/July 1999, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Cream Pudding Dessert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review