Chocolate Majesty Pudding With Pecan Crust Recipes

LAYERED CHOCOLATE PUDDING DESSERT

Steps:

• For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18-20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.

CHOCOLATE MAJESTY PUDDING WITH PECAN CRUST

Steps:

• 1. First layer: mix and pat in 9 x 13 pan, flour, butter and pecans. Bake at 350 for 15 minutes until light brown. COOL
• 2. Second Layer: Mix and spread on cooled crust, cream cheese, sugar, 1 cup cool whip.
• 3. Third Layer: Mix milk and pudding. Pour over cream cheese and chill.
• 4. Top with remaining Cool whip

CHOCOLATE PECAN DELITE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
• In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

BUTTERSCOTCH PECAN DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

HASTY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
• Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
• Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.