"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Delight Recipe

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This recipe for Chocolate Delight, by , is from NBCC Cookbook, 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!

Contributor:  
Contributor:  
Cindy Seay

Category:
Category:

Ingredients:  
Ingredients:  

Directions:
Directions:
Crust layer: Mix flour, butter and pecans and press into the bottom of a 9 X 13-inch dish or pan. Bake at 325įF for 25 minutes. Remove from oven and cool completely.

For the bottom layer over crust, mix cream cheese, powdered sugar and 1 cup Cool Whip. This is easiest to mix with an electric mixer. Spread over crust. Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.

For the second layer, mix together puddings and milk. Mix according to package directions. Spread over cream cheese layer. You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.

Top with remaining Cool Whip and sprinkle with grated chocolate or pecans,if desired. Let the dessert chill in the refrigerator for at least 2 hours.

Personal Notes:
Personal Notes:
Chocolate Delight is a layered pudding dessert that looks impressive and tastes amazing, but is so easy to whip up! Itís made with a pecan cookie crust thatís topped with layers of cheesecake filling, pudding, and Cool Whip. This chocolate layered dessert is perfect for all of the chocolate lovers in your life. Itís a fabulous treat to bring to parties and holiday gatherings. You can actually make chocolate delight up to 3 days before you plan to serve it.

 

 

 

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