I have helped Grandma make this a few times, so now, when I have to take a dessert somewhere that she isn’t going to be, it’s kind of my go-to. There are many changes that I have done over the years to see what flavors go together. One of the favorites that I have whipped up include an Oreo cookie crust with Oreo cookies crumbled on top. Vanilla and other flavor puddings can also be substituted in for the chocolate and it still tastes great! Check out what they are saying about this recipe over at Mel’s Kitchen Cafe:
“I first had this recipe made with lemon pudding and it’s been a favorite of mine for at least 25 years.”
There is so much that can be done with this dessert, use your imagination!
Ingredients
1/2 cup (8 tablespoons) Land O’ Lakes butter, cut into 8 pieces
1 cup Gold Medal flour
1 cup finely chopped or blended chopped pecans or walnuts
1 1/2 cups powdered sugar
12 ounces Philadelphia cream cheese, softened to room temperature
2 cups heavy whipping cream + 1/4 cup powdered sugar
4 cups homemade chocolate pudding
Reserved whipped cream and chocolate curls for garnish
Instructions
For the crust, preheat the oven to 350 degrees. Place the flour in a medium bowl and cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs.
Stir in the chopped nuts. Press the crust into a 9X13-inch aluminum or glass pan and bake for 8-10 minutes until set. Remove the pan to a wire rack and let it cool completely before proceeding.
For the cream cheese layer, in a medium bowl, combine the heavy whipping cream and 1/4 cup powdered sugar and whip at high speed until stiff peaks form. In another large bowl, whip together the cream cheese and powdered sugar until smooth and creamy.
Fold in about 3/4 of the sweetened whipped cream and mix until blended, taking care to mix gently so as not to deflate the whipped cream. Set aside both the cream cheese mixture and the remaining sweetened whipped cream.
To assemble, spread the whipped cream cheese mixture over the cooled crust. Top the cream cheese layer with the chocolate pudding, spreading all the way to the edges of the pan.
Top with the remaining sweetened whipped cream. Refrigerate until ready to serve. Cut into slices and top with chocolate curls or shaved chocolate, if desired.
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Quick Tip: If using homemade pudding, make it at least two days ahead of time so it has plenty of opportunity to cool and set.
Thanks again to Mel’s Kitchen Cafe for this yummy recipe.
