Cool, Creamy Chocolate Dessert

By Debilynn

Crust, chocolate pudding coolwhip

Ingredients

• Crust
• 1 1/4 cups all- purpose flour
• 1/4 cups powered sugar
• 6 table chilled butter, cut into small pieced
• 1/4 cup finely chopped pecans
• cooking spray
• Filling
• 1 cup powered sugar
• 1/2 cup light cream cheese - softened
• 1/2 cup fat-free cream cheese- softened
• 1 8oz frozen reduced calories cool whip topping - thawed and divided
• 3 cups milk
• 2 3.9 package chocolate instant pudding

Details

Servings 15

Preparation

Step 1

preheat to 325

1. To prepare crust, lightly spoon flour into dry measuring cups, level with a knife. Combine flour and 1/4 cup sugar in a food processor- add butter pulse till crumbles. Stir in pecans. Firmly press mixture into bottom of a 13 x 9 - inch baking pan coated with cooking spray. Bake at 325 for 20 minutes or until crust in lightly browned. Cool

2. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl, beat with a mixer at medium speed until fluffy. Fold in half of the whipped topping. Spread cream cheese mixture on cooled crust. Refrigerate 1 hour.

3. Combine milk and budding mix in a large bowl. beat with a mixer at medium speed for 2 minutes. Cover and refrigerate for 1 hour. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped top over pudding mixture. Cover and chill for 3 minutes