When I was growing up, there was one dessert that thankfully, ALWAYS made it’s appearance at family reunions and gatherings. And it was this decadent Chocolate Cream Layered Dessert. It’s a real head-turner, this one! It’s retro and it’s a doozy!
That’s because anything that involves chocolate and cheesecake with the fluffy-fluff whipped cream factor, you know it’s going to be good! It’s all transformed into 4 layers of yumminess, and it is freaking amazing!
Oh and don’t forget that nutty crust! This is comfort food at it’s finest!
So next time you stress trying to figure out what to make for special events or any night of the week when you want a a little special indulgence…Put this recipe in your back pocket.
When you do that stressing thing? You can take this out of your back pocket (recipe archive) and ‘just do it’ already. Problem solved, very happy campers, every single time.
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I love this elegant dessert because one recipe makes enough to serve a small crowd and you’ve probably made or had it some-time in your life at a potluck or the holidays in a 9×13 pan
It holds up well and you can store it in the fridge and it tastes great for the next few days. That is, if there’s any left. 🙂 For the pumpkin version go here!
Chocolate Cream Layered Dessert
Ingredients
1st Layer:
- 1 cup all purpose flour (Use 1 cup rice flour if gluten-free)
- 1 cup pecans , chopped finely
- 1 stick butter , cubed
2nd Layer:
- 8 oz cream cheese , softened
- 1/2 cup powdered sugar
- 1 cup whipped cream or cool whip
3rd Layer:
- 1 (3.4 ounce) box vanilla instant pudding
- 1 (3.4 ounce) box chocolate instant pudding
- 3 cups cold milk
4th Layer:
- 1 cup whipped cream or cool whip
- 1/4 cup chocolate sprinkles
1st Layer:
- Combine until butter is cut into pea-size pieces. Press into a 9x13 pan. Bake for 10 mins. at 350. Cool slightly.
2nd Layer:
- Beat the cream cheese and powdered sugar together until mixed well, , then mix in the 8 ounces of whipped topping until smooth and creamy. Spread on the cooled crust.
3rd Layer:
- Using whisk. mix together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the fridge for a few minutes to firm up and then spread on top of cream cheese layer.
4th Layer:
- Top pudding layer with the remaining 8 ounces of whipped topping and garnish with chocolate sprinkles.
- Store in the refrigerator.
Notes
Whoa, Kim, this looks incredible. So creamy and delicious and almost totally no-bake–that’s my kind of recipe! I’m kind of a sucker for instant pudding :). I can see why this is a hit at family gatherings!
It is addicting too Kelsie! <3
OMG! This looks so delish! Reminds me of one my mom used to make. Thank you!
Lynda, I’m sure it is!! It’s been around for a long time and it’s so luscious! 🙂
On the third layer you have 33 cups of cold milk which is an obvious type-O. Can you tell me what it is suppose to be because I would love to make it
It’s 3…I’ll update now! Thank you for letting me know! ha, that’s a huge typo!!
What are pecanse? I’m going to try these this week. Your recipes are AWESOME.
Hazel, it’s pecans, not pecanse. LOL…made a boo-boo there! Thank you so much for your kind words! 🙂
Also, you may want to reprint the recipe, I had one other boo-boo as well. Ugh…one of these days? 🙂