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Category: |
Category: |
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Ingredients: |
Ingredients: Pecan cookie crust:
1 stick margarine, melted
1 cup self-rising flour
1/2 cup chopped pecans
Cream cheese layer:
8 oz. cream cheese, softened
1 cup powdered sugar or granulated Splenda (or 2 1/2 TBSP Equal)
1 cup Cool Whip (from 16 cup container)
Chocolate layer:
1 (4 serving size) envelope instant chocolate pudding, unprepared (regular or sugar-free)
1 (4 serving size) envelope instant vanilla pudding, unprepared
3 cups whole or 2% milk
Topping:
Chopped nuts and/or mini-chocolate chips, optional
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Directions: |
Directions:Crust: Mix together ingredients and press into a 9X13 pan. Bake at 350º for 15 minutes. Cool completely.
Cream cheese layer: Cream together cream cheese and sweetener. Fold in 8 oz. of Cool Whip. Spread over completely cooled cookie crust.
Chocolate layer: Mix puddings and milk about 2 minutes. Let stand 2 minutes. Spread over cream cheese layer in pan.
Topping: Spread 8 oz. Cool Whip over chocolate layer. Sprinkle with chopped nuts and mini-chocolate chips. Cool at least one hour. |
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Number Of
Servings: |
Number Of
Servings:16 +/- |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Another recipe from the 80s. I adjusted almost all of the sugar out of this one, first for dieters and then for diabetics. Chester always looked forward to it at family reunions. I accidentally dumped one upside down in the camper one year. I wouldn't serve it, but Uncle Vernon wouldn't let me throw it away. He flipped it over and walked it around nibbling on it for a long time.
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This recipe for Chocolate Delight is from