Two Tone Pudding Dessert
Rich and creamy simply because of the cream cheese, chocolate pudding and whipped cream.
Ingredients
- 1¼ cups all-purpose flour
- 2 tablespoons confectioners powdered sugar
- 12 tablespoons unsalted butter, cut into cubes, softened
- ½ cup chopped pecans
- 1 cup confectioners powdered sugar
- 8 oz cream cheese, room temperature
- 13 oz Cool Whip, divided into halves
- 3.4 oz instant vanilla pudding mix
- 3.5 oz instant chocolate pudding mix
- 2½ cups milk
- toffee bits or milk chocolate shavings for top, optional
Instructions
Crust
- Heat oven to 350°F. Using a pastry blender or fork, mix together flour, 2 tablespoons powdered sugar, and cubed butter until mixture is like the texture of sand. Stir in pecans.
- Press mixture into 9x13 pan, placing a sheet of wax paper over top and press crust into pan evenly. Remove wax paper. Bake 20 minutes. Cool completely.
Filling
- With an electric mixer, beat powdered sugar and cream cheese until smooth. Gently fold in 1/2 the Cool Whip (approximately 6.5 ounces). Spread over cooled crust.
- Combine the two pudding mixes. Stir in milk. Whisk until all blended and dissolved. Spread over cream cheese layer.
- Spread remaining Cool Whip over top and sprinkle with toffee bits or shave milk chocolate on top. Cover and refrigerate until set, approximately 2 hours or overnight, before slicing and serving. Store covered in refrigerator 2-3 days.
Nutrition
Calories: 256kcalCarbohydrates: 29gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 36mgSodium: 163mgPotassium: 115mgFiber: 1gSugar: 19gVitamin A: 445IUVitamin C: 0.03mgCalcium: 74mgIron: 1mg
All text and images © Staci Mergenthal • Random Sweets
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