Chocolate Cream Layered Dessert

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.

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