Layered Chocolate Pudding Dessert
The recipe Layered Chocolate Pudding Dessert can be made in about 30 minutes. This recipe makes 2 servings with 771 calories, 10g of protein, and 51g of fat each. For $1.92 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. If you have butter, confectioners' sugar, instant chocolate pudding mix, and a few other ingredients on hand, you can make it. This recipe from Taste of Home has 1082 fans. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is solid. Layered Pudding Dessert, Layered Oreo Pudding Dessert, and Creamy Rice Pudding and Fruit Layered Dessert are very similar to this recipe.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
3 tablespoons butter, melted
1/3 cup confectioners' sugar
1 package (3 ounces) cream cheese, softened
1/3 cup all-purpose flour
3 tablespoons instant chocolate pudding mix
2/3 cup cold 2% milk
3 tablespoons chopped pecans
1 cup whipped topping, divided
Equipment:
loaf pan
bowl
wire rack
whisk
Cooking instruction summary:
Directions In a small bowl, combine the flour, pecans and butter; press into an ungreased 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack. In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1/2 cup whipped topping. Spread over crust. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Spread with remaining whipped topping. Chill until serving. Yield: 2 servings. Originally published as Layered Pudding Dessert in Cooking for 2Summer 2008, p21 Nutritional Facts 1 piece (prepared with reduced-fat cream cheese) equals 692 calories, 42 g fat (25 g saturated fat), 81 mg cholesterol, 614 mg sodium, 67 g carbohydrate, 2 g fiber, 11 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine the flour, pecans and butter; press into an ungreased 5-3/4-in. x 3-in. x 2-in. loaf pan.
2. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack.
3. In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1/2 cup whipped topping.
4. Spread over crust.
5. In a small bowl, whisk milk and pudding mix for 2 minutes.
6. Let stand for 2 minutes or until soft-set.
7. Spread over cream cheese mixture.
8. Spread with remaining whipped topping. Chill until serving.
Nutrition Information:
covered percent of daily need
