Chocolate Cream Cheese Pudding Dessert

By srumbel

It has a fabulous brown sugar short bread crust and layers of cream cheese filling, chocolate pudding and cool whip.
from jamiecooksitup

Ingredients

• CRUST:
• 1/2 C pecans, finely chopped
• 1 C flour
• 3/4 C brown sugar
• 1/2 C butter, softened
• dash salt
• CREAM CHEESE LAYER:
• 12 ounces cream cheese (1 1/2 packages) softened
• 1 1/2 C powdered sugar
• 1 t vanilla
• dash salt
• 1 1/2 C cool whip
• PUDDING LAYER:
• 1 (6 ounce) box chocolate pudding mix
• 3 C milk
• CREAM LAYER:
• 3-4 C cool whip

Preparation

Step 1

1. Preheat your oven to 350 degrees.
2. Chop up 1/2 cup of pecans.
3. Into a medium-sized mixing bowl place 1 cup flour, 3/4 cup brown sugar, 1/2 cup softened butter and the chopped pecans.
4. Using a pastry blender (or fork, which is all I happened to have), mix the ingredients together. You don't want to over mix them, there should still be many clumps of butter throughout the mix. It should look like coarse crumbs.
5. Spray a 9x13 pan with cooking spray and then sprinkle the mixture into it. Press it gently down with your fingers. Pop it in the oven and let it bake for 10 minutes, or until the crust is golden brown.
6. Take it out of the oven and let it cool for 5 minutes. Then, when it is still warm take a handy spatula and break the crust up into pieces. Then press it back down with the spatula and let it cool completely.
7. Into a medium-sized mixing bowl (or your stand mixer) place one large box instant chocolate pudding mix and 3 cups cold milk. Beat it until it's nice and thick.
8. Into another medium-sized mixing bowl place 12 ounces softened cream cheese. Add 1 1/2 cups powdered sugar, 1 teaspoon vanilla and a dash of salt. Beat them until well combined and smooth.
9. Find yourself some thawed cool whip and add 1 1/2 cups to the bowl. Beat it until well combined.
10. Carefully spoon the cream cheese layer on the cooled crust. Take a knife and gently spread it over the crust. Now, please don't panic if some of the crust starts to loosen up and stick to the filling. Just be gentle with it and spread it carefully. If a little bit of the crust comes up, the world will not come to and end. I promise. Just spread it out the best you can. :)
11. Cover the cream cheese layer with the pudding.
12. Place about 4 cups of cool whip on top of the pudding layer (between the cream cheese layer and the cream topping I used just shy of a 16 ounce container of cool whip). Spread it all about.
13. Cover with plastic wrap and let it chill out in the fridge for at least 1 hour.