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| CHOCOLATE REFRIGERATOR DESSERT | |
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Four layers in a 9 x 13 inch pan. BOTTOM LAYER: 1 c. flour 1 stick butter 1/2 c. chopped pecans Crumble together and press on bottom of pan. Bake at 350 degrees for 15 minutes. Cool. SECOND LAYER: 1 c. powdered sugar 8 oz. cream cheese, room temp. 1 1/2 c. Cool Whip, thawed Mix together and spread over cooled baked layer. THIRD LAYER: 3 c. milk 2 sm. boxes instant chocolate pudding mix Whip together at high speed until smooth and thick. Spread over first 2 layers and cool. FOURTH (TOP) LAYER: Remaining Cool Whip from lg.-size container Pecan halves Spread remaining Cool Whip over dessert in a thin layer. Garnish each serving portion with a pecan half. 15 small servings. | |
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1. For the second layer - to prevent the second layer from pulling up the first (crust) layer, put small dollops of the second layer mixture all over the crust and then with the back of a large and slightly moistened spoon, apply slight pressure to make the dollops spread out. Spread as gently as possible so that you keep the crust as intact as you can.
2. On top of the remaining Cool Whip in 4th layer, I put chopped pecans and I also grate a Hershey's milk chocolate candy bar over the top.
3. This dessert is actually better the next day! After you prepare the dessert, cover it with plastic wrap and put it in the refrigerator. (Then make your family promise to leave it alone!!)
4. When you're ready to cut and plate the servings, put the rest of the dessert back into the fridge and let the cut pieces sit out a bit before serving. (They shouldn't get to room temp, but leave them out for a few minutes to take some of the chill off so the flavors will be better.)
You can also make this dessert with butterscotch pudding, lemon pudding, pistachio pudding. (leave off the grated chocolate bar, though!) It's always a crowd-pleaser.