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Four-Layer Chocolate Dessert

TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling YIELD: 15 servings.
With creamy layers in a big 13x9-in. pan, this simple dessert is tailor-made for a buffet table. I like to add a sprinkling of toasted slivered almonds on top for the finishing touch. —Linda Knoll, Jackson, Michigan

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup cold butter
  • 1 cup finely chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 cup whipped topping
  • 3 cups cold whole milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 2 cups heavy whipping cream, whipped
  • 1/2 cup slivered almonds, toasted

Directions

  • 1. Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack.
  • 2. In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust.
  • 3. In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.

Nutrition Facts

1 piece: 450 calories, 31g fat (15g saturated fat), 67mg cholesterol, 353mg sodium, 40g carbohydrate (21g sugars, 2g fiber), 7g protein.

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