EASY FOUR-LAYER CHOCOLATE DESSERT
Out of all the easy chocolate desserts I make, these nutty, chocolaty layered treats have become my family's favorite. I make sure to whip up my mom her very own batch, since she loves this chocolate delight so much! -Kristen Stecklein, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.
Nutrition Facts : Calories 434 calories, Fat 26g fat (15g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
FOUR LAYER CHOCOLATE DESSERT
Make and share this Four Layer Chocolate Dessert recipe from Food.com.
Provided by jecooks
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Crust Layer- Mix crust ingredients, press into 13x9" baking dish, and bake 25 minutes at 325 degrees.
- Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
- Pudding Layer- Mix ingredients, spread over cream cheese layer.
- Cover dessert and put in refrigerator to set.
- Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.
Nutrition Facts : Calories 486.7, Fat 29.5, SaturatedFat 16.3, Cholesterol 51.4, Sodium 324.7, Carbohydrate 50.4, Fiber 2, Sugar 31.4, Protein 7.3
ASHLEY'S FOUR LAYERED CHOCOLATE DESSERT
My family absolutely loves this dessert. It vanishes quickly every time I make it. This recipe can be made a day ahead. It is highly talked about at our friends and family gatherings. Place this one in your "keeper" file. This recipe is one of Ashley Judd's favorites from the Naomi Judd Home Companion Book.
Provided by Sonia Joiner
Categories Puddings
Time 1h
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350 degrees. Prepare a glass 8 x 8 x 2 inch square dish/pan with nonstick cooking spray.
- 2. Make the first layer: In small saucepan, melt the butter. Stir in the flour until well blended. Stir in the pecans. Scrape the mixture into prepared baking dish/pan and press evenly over the bottom of the dish/pan. (Hint: it will look like a shortbread crust). Bake in a 350 degree oven until lightly browned, about 20 minutes. Oven temperatures vary so keep an eye it so that you don't over brown it. Transfer the dish/pan to a wire rack to cool.
- 3. While crust is cooling, prepare chocolate layer, which is the third layer: In a medium saucepan, whisk the sugar, cocoa powder, flour, cornstarch and salt. Whisk in the egg yolks and milk until well blended and smooth. Cook, stirring over medium heat until thickened and boiling, 6 to 8 minutes. Stir in the butter & vanilla. Scrape mixture into a bowl. Place a piece of waxed paper directly on the surface of the mixture, and let cool, about 30 minutes.
- 4. Make the second layer: In a medium bowl, with an electric mixer on medium speed, beat the cream, if using, until stiff peaks form. In another bowl, beat together the cream cheese and confectioners' sugar until smooth. Add the whipped cream or nondairy whipped topping and, at low speed, beat just until blended. Spread over the cooled first layer in the baking dish/pan.
- 5. To form the third layer: Spread the chocolate mixture over the cream cheese layer. Place a piece of waxed paper directly on the surface of the mixture and refrigerate for at least 3 hours until firm and chilled or overnight. (I do it overnight). You can make this recipe up to this point a day ahead.
- 6. Make the fourth layer: Take glass dish/pan from the refrigerator and remove the waxed paper from the top. In a medium bowl, with an electric mixer at medium speed, beat the heavy cream (if using) until stiff peaks form. Spread the top with the whipped cream or the nondairy whipped topping. Sprinkle with pecans and serve or refrigerate until ready to serve. Enjoy!
CHOCOLATE LAYER DESSERT
This dessert has 3 layers.....a crust, a cream cheese center, and a chocolate layer on top. It is a very light tasting dessert for those who don't like sweet desserts. It is a great dessert for potlucks. I always come home with an empty pan! Cooking time does not include refrigeration time!
Provided by Jennika
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first three ingredients together.
- Press into a 9x13 pan.
- Bake at 325 F for 20-25 minutes. Cool.
- Beat cream cheese and icing sugar together.
- Mix in 2 cups of Cool Whip.
- Spread over crust.
- Mix chocolate, vanilla pudding and milk together.
- Spread over cream cheese.
- Spread remaining 2 cups of Cool Whip over the pudding layer if desired.
- Grate chocolate over top if desired.
- Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 415.4, Fat 24.8, SaturatedFat 15.4, Cholesterol 45.2, Sodium 391.4, Carbohydrate 43.6, Fiber 1.3, Sugar 31.2, Protein 6
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