6 tablespoons chilled butter, cut into small pieces
1/4 cup finely chopped pecans, toasted
1 cup powdered sugar
1/2 cup 1/3 less fat cream cheese, soft
1/2 cup fat free cream cheese, soft
1 carton frozen reduced calorie whipped topping
3 cups 1% low fat milk
2 packs chocolate instant pudding mix
Unsweetened cocoa
Instructions
Preheat oven to 325°.
2. To prepare crust, lightly spoon flour into dry measuring cups;
level with a knife. Combine flour and 1/4 cup sugar in a food
processor; pulse 2 times or until combined. Add butter; pulse 10
times or until mixture resembles coarse meal. Stir in pecans. Firmly
press mixture into bottom of a 13 x 9–inch baking pan coated with
cooking spray. Bake at 325° for 20 minutes or until crust is lightly
browned. Cool completely.
To prepare filling, place 1 cup sugar and cream cheeses in a
medium bowl; beat with a mixer at medium speed until fluffy. Fold
in half of whipped topping. Spread cream cheese mixture on cooled
crust. Cover loosely; refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a
mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour
or until pudding is set. Spread the pudding mixture over cream
cheese layer. Spread remaining half of thawed whipped topping
over pudding layer. Cover and chill for 30 minutes. Sprinkle with
cocoa, if desired. Cut into 15 pieces.
Serving
Suggestions
1 piece= 270 calories
Originally Submitted
3/10/2015
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