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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chocolate Layered Dessert Recipe

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This recipe for Chocolate Layered Dessert is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 C. flour
1 1/2 sticks margarine or butter
1 1/2 C. chopped nuts
Blend together well and spread into a 9x13 greased and floured pan. Bake in a 350 degree oven for about 20 minutes. Cool.

Middle Layer:
1 C. confectioners’ sugar
1 8 oz. container sour cream
1/2 large container Cool Whip
Blend together and spread on cooled crust.

Top Layer:
2 pkgs. instant chocolate pudding
3 C. cold milk
Directions:
Directions:
Beat together until thickened, almost to pudding consistency, about 5 minutes. Spread on top of second layer. Spread remaining Cool whip on top of pudding. Refrigerate until set, about 1 hour.
Personal Notes:
Personal Notes:
1. You will need to moisten a spatula to spread the crust layer.
2. Any flavor of pudding may be substituted as long as it is instant pudding.
3. This recipe has been tried with real whipped cream. It doesn’t work. The whipped cream collapses and does not last, turning the whole dessert into mush.

 

 

 

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