LAYERED CHOCOLATE PUDDING DESSERT
Layered dessert recipes like this are loaded with memories for me: happy celebrations in church basements honoring soon-to-be brides and new babies.
Categories dessert
Time 45m
Yield 24 servings
Number Of Ingredients 16
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 PECAN DELITE
This layered dessert with a pecan crust, cream cheese and pudding is a favorite of most all.
Provided by BIGBON
Categories Desserts Pies Pecan Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 41.8 g, Cholesterol 45.7 mg, Fat 26 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 13.3 g, Sodium 379.4 mg, Sugar 27.1 g
VANILLA AND CHOCOLATE DELIGHT
This makes a delicious dessert that is layers of pecans, cream cheese, and vanilla and chocolate pudding.
Provided by Honda
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 45m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
- In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
- In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 34 g, Cholesterol 31.6 mg, Fat 22.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 13.1 g, Sodium 263.5 mg, Sugar 25.1 g
CHOCOLATE-PECAN PUDDING CAKES
Scrumptious chocolate mounds topped with syrup and a dollop come from Cory Tower of Columbus, Nebraska. He writes, "I'm in my 30s and have been cooking since I was 7, with my parents and grandparents to thank for providing my early experience. My grandfather was a professional baker."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined. Stir in pecans. Spoon into six greased 6-oz. custard cups., Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups on a baking sheet. , Bake at 350° for 25-30 minutes or until toothpick inserted in cake portion comes out clean. Cool on wire racks for 15 minutes. Run a knife around the edge of each cup; invert onto dessert plates. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 418 calories, Fat 16g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 329mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE YUMMY
Provided by Donald Link
Categories Milk/Cream Chocolate Dairy Dessert Bake Freeze/Chill Mardi Gras Cream Cheese Pecan Birthday Family Reunion Shower Chill Potluck Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 20
Steps:
- Place the pecans and sugar in a food processor and pulse together for 30 seconds.
- In the bowl of an electric mixer, cream together the butter, vanilla, and the pecan-sugar mixture, then stir in the flour and salt until just mixed. Chill the dough for 30 minutes.
- Preheat the oven to 325°F.
- Use your fingers to press the chilled dough into a 9-inch square baking dish. Prick the dough with a fork and bake 10 to 15 minutes, until lightly golden. Cool the cooked dough while preparing the remaining layers.
- Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat. Stir together the sugar and egg yolks in a mixing bowl. When the cream is hot (but not boiling), temper the cream into the yolks by slowly adding half the cream while stirring vigorously, then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.
- Place the dark and milk chocolate in a mixing bowl with the butter, vanilla, and salt. Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Spread the pudding in a shallow dish to cool and cover it with a piece of plastic wrap placed directly on the surface so a skin does not form.
- In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese and 1/2 cup confectioners' sugar together until smooth.
- In the bowl of an electric mixer, or by hand, whip the cream to soft peaks, then add the remaining 2 tablespoons sugar and whip a few minutes more, until stiff peaks form.
- Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then add the whipped cream. Refrigerate for at least 1 hour, or overnight. Garnish with additional chocolate shavings, if desired.
CHOCOLATE PUDDING PIE WITH COOKIE CRUMB CRUST
Make and share this Chocolate Pudding Pie with Cookie Crumb Crust recipe from Food.com.
Provided by AmyZoe
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk into a large bowl.
- Add pudding mixes.
- Beat with wire whisk for 2 minutes or until smooth. The mixture will be thick.
- Immediately stir in Cool Whip whipped topping.
- Spoon the filling into the crust.
- Refrigerate the pie or 4 hours or until set.
- Garnish as desired.
Nutrition Facts : Calories 342.4, Fat 17.1, SaturatedFat 9.5, Cholesterol 7.5, Sodium 544.6, Carbohydrate 43.5, Fiber 1.8, Sugar 25.3, Protein 4.1
CHOCOLATE BREAD PUDDING WITH PECAN STREUSEL TOPPING
Yummy! Yummy! Yummy! I got this from an old magazine clipping of unknown origin. Very rich and dense but oh so yummy!
Provided by 2Bleu
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
- Butter an 9x13 glass loaf pan and dredge it with sugar.
- In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
- Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla.
- Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard.
- Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan.
- Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm.
- While cooking, make the Kahlua sauce: In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved.
- Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
- Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.
Nutrition Facts : Calories 847, Fat 38.7, SaturatedFat 19.4, Cholesterol 210.9, Sodium 555.3, Carbohydrate 105.6, Fiber 4.6, Sugar 52.2, Protein 17.4
TOASTED PECAN PUDDING
Promises Esther Shank of Harrisonburg, Virginia, "Take this to a potluck and you won't have to worry about carrying left-overs home!" Our taste-testers agree-they loved the crunch of the pecans, the rich coconut flavor and the soft creamy filling.-Esther Shank, Harrisonburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15x10x1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool. , Meanwhile, in a large bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. Place half of the pecan mixture in a 13x9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving.
Nutrition Facts :
CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE
A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat.
Provided by JACLYN
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 12
Number Of Ingredients 14
Steps:
- To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
- To make pudding: preheat oven to 350 degrees F (175 degrees C).
- Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
- Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
- Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.
Nutrition Facts : Calories 732.4 calories, Carbohydrate 76.9 g, Cholesterol 235.7 mg, Fat 43.4 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 21.1 g, Sodium 278 mg, Sugar 52 g
NESTLES CHOCOLATE TUXEDO PIE WITH PECAN CRUST
Make and share this Nestles Chocolate Tuxedo Pie With Pecan Crust recipe from Food.com.
Provided by Realtor by day
Categories < 60 Mins
Time 33m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 375ºF (190ºC).
- COMBINE crumbs, 1/4 cup pecans and brown sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate.
- BAKE for 8 minutes. Cool completely in pie plate on wire rack.
- CHOP 4 ounces (1 bar) chocolate into small pieces. Beat cream cheese and marshmallow cream in large mixer bowl for about 2 minutes or until light and fluffy. Fold in chopped chocolate. Spoon into cooled crust. Refrigerate for 1 hour.
- BREAK 4 ounces (1 bar) chocolate into small pieces into medium bowl. Microwave cream in 1-cup glass measure on HIGH (100%) power for 40 seconds or until boiling. Pour over chocolate; let sit for 1 minute. Stir until smooth. Cool for 10 minutes. Pour over pie and smooth evenly. Sprinkle remaining pecans near edge of pie. Refrigerate for 2 hours or until firm.
Nutrition Facts : Calories 519, Fat 39, SaturatedFat 21.3, Cholesterol 103.1, Sodium 315.1, Carbohydrate 38.4, Fiber 1, Sugar 22.6, Protein 6.2
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