Go Back Email Link
+ servings
Print Recipe
4.21 from 43 votes

Chocolate Cream Layered Dessert

This elegant, decadent Chocolate Cream Layered Dessert that is perfect for any occasion.  Great for parties, potlucks and family get-togethers! 
Prep Time30 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Kim Lange

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
  • 8 oz whipping 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:

  • 8 oz 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 oz 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 8 oz of whipped topping and garnish with chocolate sprinkles.
  • Store in the refrigerator.

Notes

For the chocolate sprinkles, I use a vegetable peeler and grate my chocolate, then break up any larger pieces a little between my fingers.
I prefer to use whipping cream, so if you don't know how to make that, just pour 2 cups of whipping cream into a bowl and beat it until you get stiff peaks.  Use 1/2 in Layer 2 and then the remainder whipped cream, add 1/4 cup of powdered sugar to it and beat it in and spread it on the top layer, Layer 4.