4 STACK

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Pudding can be made 6-8 hours before and refrigerated, covered with plastic wrap.

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  • 9

Ingredients

  • Bottom layer:
  • 1 C. flour
  • 1 stick butter
  • 1/2 C. chopped pecans
  • Second layer:
  • 8 oz. cream cheese
  • 1 C. powdered sugar
  • 8 oz. whipping cream
  • Confectioners sugar
  • Vanilla
  • Third layer:
  • 2/3 C. sugar
  • 1/4 C. unsweetened cocoa powder
  • 2 1/2 T. cornstarch
  • 1/8 tsp. salt
  • 2 C. milk
  • 1 tsp. vanilla
  • 1 T. butter
  • th layer:
  • 16 oz. whipping cream
  • Confectioners sugar
  • Vanilla
  • 4 oz. dark chocolate bar, grated

Preparation

Step 1

To cook pudding for third layer:
1. In heavy saucepan, thoroughly combine sugar, cocoa, cornstarch and salt. Gradually stir in 1 C. milk until smooth. Then stir in remaining milk, stirring constantly, cook over medium low heat for 5-8 minutes, or until mixture is thickened and comes to a boil. Stirring constantly, cook 1 minute more. Remove from heat. Stir in vanilla and butter until smooth.

To chill pudding:
2. Place a piece of plastic wrap directly on surface of pudding to prevent skin from forming. Chill pudding at least 30 minutes.

Bottom layer:
3. Preheat oven to 325°F. Freeze two bowl and two sets of beaters for whipping cream.

4. Mix all ingredients and pat into a 13 X 9 pan. Bake for 15 minutes. Let cool.

Second layer:
5. Melt cream cheese in microwave for 30 seconds. Mix with powdered sugar.

6. Using frozen bowl, whip cream, sugar and vanilla to taste. Add to cream cheese mixture. Spread on bottom layer.

Third layer:
7. Spread chilled chocolate pudding over cream cheese layer.

Top layer:
8. Using frozen bowl, whip cream, sugar and vanilla to taste. Spread over third layer.

9. Grate dark chocolate over the top. Keep refrigerated.

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