Crunchy Chocolate Pudding Squares Recipe

5 2 3
Crunchy Chocolate Pudding Squares Recipe
Crunchy Chocolate Pudding Squares Recipe photo by Taste of Home
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Crunchy Chocolate Pudding Squares Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12-15 servings
TOTAL 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, 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.
Originally published as Crunchy Chocolate Pudding Squares in Quick Cooking January/February 2004, p7

Nutritional Facts

1 piece: 475 calories, 30g fat (15g saturated fat), 56mg cholesterol, 553mg sodium, 47g carbohydrate (29g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Crunchy Chocolate Pudding Squares in Quick Cooking January/February 2004, p7

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Reviews forCrunchy Chocolate Pudding Squares

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MY REVIEW
deb9962 User ID: 6353234 254074
Reviewed Sep. 13, 2016

"This was a delicious quick desert for our family gathering. Lots of raves and requests for the recipe"

MY REVIEW
KY_Cook User ID: 1619535 76187
Reviewed Nov. 29, 2011

"Oh how comforting and delicious! The PERFECT summer dessert, but not only for summer! Delicious for any occasion, any time of year."

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